1. In a small bowl, toss avocado and lime juice.
2. 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).
3. Transfer scallops to a plate. Add corn, scallion, white wine, and remaining cumin to skillet; cook corn until tender, stirring constantly (about 2 minutes).
4. Spoon corn mixture onto 4 serving plates; top each with about 3 scallops.