Spiced Scallops with Avocado and Corn

This is one of my latest favorites! I have always loved scallops and order them in restaurants every chance I get but I have never been brave enough to make them on my own. This summer I decided they were so good I should learn to cook them. I found this recipe in a magazine, altered it a bit and Voila! I made scallops and they actually tasted good. My husband even said, "I feel like this is something we would order in a restaurant". Success! 

Ingredients:

• 1 medium avocado (peeled and diced)
• 1 tbsp fresh lime juice 
• 1 1/4 lbs sea scallops (about 12) 
• 1/4 tsp salt
• 1/4 tsp pepper
• 1 tsp ground cumin
• 2 tsp olive oil
• 4 cups fresh or frozen corn kernels
• 1 chopped scallion
• 2 tbsp fresh cilantro 
• 1/4 cup dry white wine

1. Toss diced avocado & lime juice in a bowl. Set aside. 
2. Sprinkle scallops with salt, pepper, & cumin. Stir in a bowl until well coated. 
3. Head oil in large nonstick skillet over medium heat. Add scallops, cook for a few minutes, turn, and cook for a couple more minutes. 
4. Transfer scallops to a plate and set aside (I set my toaster oven to "keep warm" and set them in there for the few minutes I cook the corn because I don't want them to get cold.) 
5. Add corn, scallion, & white wine (sometimes I add a dash more of cumin too if I want more flavor) to the skillet (don't clean it out, the juices left from the scallops add flavor to the corn) and cook until corn is tender- just a few minutes. 
6. Spoon the corn mixture on the plate, put scallops on top, spoon on avocado mixture and sprinkle with fresh cilantro. 
7. Enjoy! 

*Last time I made it I was out of limes and cilantro and it wasn't as good as when I had those items. They add a lot of zest, so make sure to include them!