Scallop Tacos with Jalapeño Cream

Instructions

1. Prepare the jalapeño cream
   In a small bowl, combine the sour cream, minced jalapeño, 1 tablespoon of lime juice, and a pinch of salt. Stir well and refrigerate until ready to serve.
2. Season the scallops
   Pat the scallops completely dry with paper towels (this is crucial for proper searing). In a small bowl, mix together the cumin, chili powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Sprinkle this seasoning mixture evenly over both sides of the scallops.
3. Sear the scallops
   Heat olive oil in a large non-stick skillet over medium-high heat until shimmering. Add the scallops, making sure they're not touching each other. Sear for 2-3 minutes on the first side until a golden crust forms. Flip and cook for 1-2 minutes more until just cooked through. The scallops should be slightly translucent in the center. Transfer to a plate.
4. Prepare the cabbage slaw
   In a medium bowl, toss the shredded cabbage with the remaining 1 tablespoon of lime juice, half of the chopped cilantro, and a pinch of salt.
5. Warm the tortillas
   Heat the corn tortillas either directly over a gas flame for a few seconds per side, in a dry skillet, or wrapped in a damp paper towel in the microwave for 30 seconds.
6. Assemble the tacos
   Spread a spoonful of the jalapeño cream on each warm tortilla. Top with a small amount of the cabbage slaw, 2-3 scallops, sliced avocado, remaining cilantro, and jalapeño slices if desired.