Makes 4 servings (serving size: 1 cup corn mixture and 3-4 scallops)
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
How to Make It
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 about 3 scallops.