Health

Fresh Corn With Avocado, Scallions, and Spiced Scallops

Fresh Corn With Avocado, Scallions, and Spiced Scallops RecipeQuentin 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

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

  • 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
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.

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