Grilled Avocados with Scallops, Corn & Tomatoes

Grilled Avocados with Scallops, Corn & Tomatoes

  • Recipe serves: 4
  • Prep Time 10 min
  • Cook Time 10 min

Ingredients

  • 3 Tbsp. I Can't Believe It's Not Butter!® Spread
  • 2 avocados, halved and pitted
  • 12 ounces sea scallops, quartered
  • 1 cup fresh corn kernels
  • 1 cup halved grape tomatoes or cherry tomatoes
  • 1/2 cup sliced green onions
  • 1/3 cup sliced fresh basil leaves

Directions

  1. Melt 1 Tbsp. Spread; brush on cut surfaces of avocados. Grill, until lightly charred, about 3 minutes. Remove from grill and set aside.
  2. Melt 1 Tbsp Spread in large nonstick skillet over medium-high heat and cook scallops, stirring occasionally, until cooked, about 2 minutes. Remove and set aside.
  3. Melt remaining 1 Tbsp. Spread in same skillet over medium-high heat and cook corn, stirring occasionally, until golden, about 2 minutes. Add tomatoes and green onions and cook until tomatoes begin to soften, about 1 minute. Add scallops and basil; toss. Spoon into avocados.
Nutritional Information

Nutritional Information

Nutritional Information
Serving Size 1 serving Servings Per Container Value Amount Per Serving Nutrient Type
Serving Size 1 serving
Amount Per Serving
Calories 300
Calories from Fat 180
Total Fat 20 g
Saturated Fat 4 g
Trans Fat 0 g
Cholesterol 20 mg
Sodium 420 mg
Total Carbs 21 g
Dietary Fiber 8 g
Sugars 4 g
Protein 14 g
Calcium 4 %
Iron 8 %
Omega-3 0.46 g
Omega-6 3.72 g
Vitamin C 35 %
Vitamin A 25 %
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