Seared Scallops with Orzo Salad

2 cups cooked and cooled orzo pasta
2 ripe avocados
1 medium tomato, seeded, diced
1 cup crumbled Mexican queso fresco
Juice of 1 lime
3 teaspoons ground cumin
1 teaspoon chili powder
olive oil
salt
1 pound large sea scallops, thawed

In medium bowl, combine pasta, avocado, tomato and cheese. Toss with lime juice, 2 teaspoons cumin, ½ teaspoon chili powder and 1 tablespoon olive oil; salt to taste. Cover and refrigerate until ready to serve.

Meanwhile, in a small bowl, combine remaining cumin & chili powder; add salt to taste. Sprinkle spices over both sides of scallops; set aside. Heat enough oil to coat the bottom of a large skillet over medium-high heat. Add scallops and cook 3 minutes on each side or until cooked through. Serve scallops with orzo salad.