Place the scallops on a paper-towel and pat totally dry. Heat a cast iron skillet with oil to medium high heat. Season the scallops on both sides with taco seasoning.

Add the scallops and the herbs to the hot pan and cook for 2 minutes. Flip the scallops and cook another 2 minutes or until the scallops are cooked through and no longer translucent. Squirt fresh lime over the scallops. Place scallops over guacamole if desired.