Crispy Rice Spicy Scallops!!

1. Start by cooking the scallops. Heat up 1 tablespoon oil in a large pan on medium-low heat. Add the scallops, and cook for about 2 minutes on each side. When scallops are done, transfer to a bowl, and let cool.
2. Once scallops have cooled, roughly chop them up and add them back to the bowl. Mix in the green onion, mayo, and sriracha, and set aside while you prepare the crispy rice.
3. If you just cooked the rice, let it cool before handling it. Some people recommend freezing and cutting for the best shape, so I would google some other recipes for tips on that. In a large pan, heat up 4 tbsp oil on medium-high heat. If you're not using the cutting method, wet your hands to help shape your rice. Form into small rectangles using your hands.
4. When oil is hot, use a spatula to gently add the rice rectangles into the oil. Cook for 5 minutes, flip, and then cook for another 5 minutes on the other side (rice should be crispy and golden on the outside). Add more oil as needed.
5. Top the crispy rice cakes with sliced avocado, followed by the spicy scallop filling. Garnish with jalapeño slices. Serve immediately.