Fresh Corn with Avocado, Scallions, and Spiced Scallops

Fresh Corn with Avocado, Scallions, and Spiced Scallops
Quentin Bacon
Prep: 10 minutes; Cook: 5 minutes; Total time: 15 minutes.


Makes 4 servings (serving size: 1 cup corn mixture and 3-4 scallops)

Nutritional Information

Calories 375
Fat 12 g
Satfat 2 g
Monofat 7 g
Polyfat 2 g
Protein 29 g
Carbohydrate 41 g
Fiber 8 g
Cholesterol 47 mg
Iron 2 mg
Sodium 306 mg
Calcium 56 mg


1 medium diced peeled avocado
1 tablespoon fresh 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


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.