Scallops, Corn w/Avocado & Scallions

By á-2301

Ingredients

• 1 medium diced peeled avocado
• 1 tablespoon lime juice
• 1 1/4 pounds sea scallops (about 12)
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 teaspoon ground cumin, divided
• 2 teaspoons olive oil
• 4 cups fresh or frozen corn kernels thawed
• 1 chopped scallion
• 1/4 cup dry white wine

Details

Servings 4
Preparation time 10mins
Cooking time 15mins

Preparation

Step 1

In a small bowl, toss avocado and lime juice.

Sprinkle scallops with salt, pepper, and 1/2 teaspoon cumin. Heat oil in a large nonstick skillet over medium-high heat. Add scallops; cook, turning once until golden and cooked through (about 3 minutes).

Transfer scallops to a plate. Add corn, scallion, white wine, and remaining cumin to skillet; cook corn until tender stirring constantly (about 2 minutes).

Spoon corn mixture onto 4 serving plates; top each with scallops.