Fresh Corn With Avocado, Scallions, and Spiced Scallops
Quentin Bacon
Ingredients
- 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
Preparation
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.
Print
- Yield: Makes 4 servings (serving size: 1 cup corn mixture and 3-4 scallops)
Prep: 10 minutes; Cook: 5 minutes; Total time: 15 minutes.
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 |
| Carbohydrates per serving: | 41g |
| Fiber per serving: | 8g |
| Cholesterol per serving: | 47mg |
| Iron per serving: | 2mg |
| Sodium per serving: | 306mg |
| Calcium per serving: | 56mg |
Good to Know
Scallops are a good source of omega-3 fatty acids and make a tasty addition to seasonal corn and avocados.
Health
