Fresh Corn with Avocado, Scallions, and Spiced Scallops

Quentin Bacon

Prep: 10 minutes; Cook: 5 minutes; Total time: 15 minutes.

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

Nutritional Information

Amount per serving
  • Calories: 375
  • Fat: 12g
  • Saturated fat: 2g
  • Monounsaturated fat: 7g
  • Polyunsaturated fat: 2g
  • Protein: 29g
  • Carbohydrate: 41g
  • Fiber: 8g
  • Cholesterol: 47mg
  • Iron: 2mg
  • Sodium: 306mg
  • Calcium: 56mg


  • 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. 1. In a small bowl, toss avocado and lime juice.
  2. 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. 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. 4. Spoon corn mixture onto 4 serving plates; top each with about 3 scallops.
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