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.