Tex Mex Scallop Rice Bowls

For the Rice:

• 6 cups white rice more if desired (either warm or at room temperature, cooked
• 2 tablespoons lime juice
• 1 teaspoon lime zest

For the Pico de Gallo:

• 1 cup tomato finely diced
• ¼ cup red onion finely diced
• ¼ cup cilantro finely chopped
• 1 lime juiced
• 1 tablespoon jalapeño optional, minced
• salt to taste, Kosher salt
• black pepper to taste, Kosher salt

For the Spiced Lime Crema:

• ½ cup sour cream
• 2 tablespoons lime juice freshly squeezed
• 1 teaspoon lime zest
• 2 teaspoons taco seasoning

For the Scallops:

• 1 pound sea scallops large
• 2 tablespoons olive oil
• 1 tablespoon butter
• 1 lime halved

Additional Ingredients:

• 1 avocado sliced
• 1 lime cut into wedges
• cilantro to taste, chopped
• jalapeño if desired, slices