Pat scallops dry; sprinkle with cumin and salt.
Heat a large skillet over high heat. Add scallops, and cook, in 2 batches, 1 minute on each side or until browned. Remove from heat, and let cool 15 minutes. Finely chop scallops, and place in a bowl. Stir in tomato and next 6 ingredients. Cover and chill at least 4 hours or up to 24 hours. Serve with taro chips.