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.

Lori Powell


Credit: Quentin Bacon

Recipe Summary test

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


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

375 calories; fat 12g; saturated fat 2g; mono fat 7g; poly fat 2g; protein 29g; carbohydrates 41g; fiber 8g; cholesterol 47mg; iron 2mg; sodium 306mg; calcium 56mg.