60 / 42
      68 / 42
      75 / 51

      Spiced Scallops with Corn Salsa

      Serves 4


      1 1/2 pounds sea scallops

      1/4 teaspoon salt

      1/3 teaspoon pepper

      1 teaspoon ground cumin

      2 teaspoons extra virgin olive oil

      1 avocado, peeled and diced

      1 tablespoon lime juice

      4 cups fresh or frozen corn kernels

      1 bunch scallion, minced

      1/4 cup dry white wine

      Method of Preparation:

      1.Heat oil in a large nonstick skillet over medium-high heat.

      2.Dry scallops with paper towels before combing with salt, pepper, and 1/2 teaspoon cumin.

      3.Cook scallops for 1 minute on each side. Transfer to a plate.

      4.Add corn, scallions, white wine, and remaining 1/2 teaspoon cumin to skillet. Cook until tender, about 4 minutes. Spoon mixture over scallops.

      5.Top with avocado tossed with lime juice.