1 med diced peeled avacado
1 tbsp fresh lime juice
1 1/4 lb sea scallops(about 12)
1/4 teaspoon salt
1/4 teaspoon pepper
1 teaspoon ground cumin
2 teaspoons olive oil
4 cups fresh or frozen corn kernels
1 chopped scallion
1/4 dry white wine
in a small bowl, toss avacado and lime juice
Sprinkle scallions with salt,pepper, and 1/2 teaspoon cumin. Heat oil in a large nonstick skillet over med high heat. Add scallops;cook;turning once, until golden and cooked through.
Transfer scallops to a plate. Add corn,scallion,white wine, and remaining cumin to skillet;cook corn until tender,stirring contstantly.
Spoon corn mixture onto 4-serving plates;top each with about 3 scallops.