1. For the slaw, stir together the jicama, diced orange, juice, onion, chicarron if using, peanuts, cilantro, habanero and salt.
2. Heat a large, heavy skillet over medium-high heat. While pan is heating, remove ligaments from scallops, pat scallops dry with paper towel and season with salt.
3. Add oil to hot skillet and swirl to coat the bottom. Immediately add the scallops, one by one so they aren’t touching one another. Cook without moving until the undersides are browned, about 3 minutes. (When scallops are ready, they will move when you shake the pan because their browned crust will release from the bottom of the pan.) Turn the scallops over and cook until just cooked through, about 2 minute more.
4. Cut the scallops into ½-inch pieces. Make tacos with the scallops, slaw and warm tortillas.
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