Fresh Corn With Avocado, Scallions, and Spiced Scallops

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.