Fresh Corn With Avocado, Scallions, and Spiced Scallops

21017271 Quentin Bacon


  • 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.

    Prep: 10 minutes; Cook: 5 minutes; Total time: 15 minutes. Scallops are a good source of omega-3 fatty acids and make a tasty addition to seasonal corn and avocados.
  • Yield: Makes 4 servings (serving size: 1 cup corn mixture and 3-4 scallops)

Nutritional Information

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