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1
First prepare the tomatillo guacamole, cilantro-lime rice, and mango salsa and set aside.
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2
Remove the tough ligament from the side of each scallop and discard.
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3
Pat the scallops dry with a paper towel to remove excess moisture.
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4
Season both sides of each scallop with salt, and cumin.
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5
In a large cast iron skillet, melt butter over medium-high heat.
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6
Allow the skillet to get as hot as possible without burning the butter.
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7
Sear the scallops, turning once, until golden brown on each side, and just cooked through, about 3-5 minutes total.
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8
Transfer to a platter and quarter.
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9
To assemble, toast corn tortillas, if desired, over an open flame just until slightly charred.
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10
Fill each tortilla with 2 tablespoons rice, 1 tablespoon guacamole, 1 seared and quartered scallop, and top with mango salsa.
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11
Repeat with remaining ingredients.
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12
Combine the tomatillos, cilantro, avocado, onion, jalapeno, garlic, lime juice, cumin, and salt in a food processor or blender and pulse until combined.
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13
In a small saucepan, bring the rice, cilantro, broth, rice, and lime juice to a boil over high heat.
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14
Reduce the heat to a simmer, cover and cook for 20 minutes, or until the rice is tender.
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15
Remove the cilantro sprigs and serve.
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16
Combine the mango, tomatoes, minced onion, cilantro, chile, lime zest, and lime juice in a small bowl.
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17
Allow the flavors to macerate.
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18
Serve as a garnish for the cumin seared scallop tacos.
