Halve lime lengthwise. Juice both havlves. (TIme: 1:37)

Stem and coarsely chop cilantro.

Stem poblano peppers, seed, and cut into 1/2" dice. Wash hands and cutting board after prepping. (Time: 1:11)

In a bowl, combine sour cream, half the lime juice, 1 tsp olive oil and seasoning blend. Set aside.

In a bowl, combine remaining lime juice with 1 tsp olive oil and a pinch of salt.

"Bring a small pot with jasmine rice and 11/2 cup water to a boil.

Reduce to a simmer, cover, and cook until rice is tender, 18-20 minutes.

Remove from burner and fluff with cilantro. Set aside.

While rice cooks, prepare ingredients."

In a medium nonstick pan over medium high heat, add 1 tsp olive oil. Add poblano, .25 tsp salt and a pinch of pepper. Cook for 3-4 minutes. Add corn and toss until mixture is warmed through. Transfer to a bowl and toss with lime vinagrette. Wipe skillet clean.

"Add canola oil to a medium non-stick pan and place over medium heat. Let oil heat, 4-6 minutes.

While canola oil heats, add tempura and a 1/4 cup water to a mixing bowl and stir until a thick batter forms. Add additional cold water, 1 Tbsp. at a time, until the consistency is like a thin pancake batter.

Season scallops with 1/4 tsp salt and pinch of pepper. Working in batches, carefully add scallops to hot oil and cook until golden brown on two sides and pieces reach a minimum internal temperature of 145 degrees, 1-3 minutes per side."

Top dish with sour cream sauce