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.
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