Heat the olive oil in a medium skillet over medium heat. Season the scallops with sea salt and pepper and pan sear for about a minute and a half on each side, turning carefully. Remove scallops to a plate and set aside.
In a medium high-sided skillet or frying pan, add the peanut oil and heat to 360 degrees F. Carefully lower sopes into hot oil and fry until golden, about 3-4 minutes on each side. Remove to a paper towel-lined plate. Repeat until all sopes are fried.
Heat the refried beans on the stovetop or microwave.
In a medium bowl, crush avocados and season with sea salt and freshly ground pepper. Remove seeds from the jalapeños and slice thin lengthwise.
To assemble, start by spreading a thin layer of refried beans onto each sope, followed by a thin layer of crushed avocado. Cut the scallops into quarters and anchored them into the layer of beans and avocado. Top with shredded lettuce, salsa, jalapeño slivers and a sprinkling of cotija cheese (found at Mexican markets or specialty cheese shops).