Grilled Scallops and Avocado Corn Burritos

Name: Grilled Scallops and Avocado Corn Burritos
Total time: 30 min
Yield: 2 servings
Cuisine: mexican
Ingredients: 1 cup frozen corn, or the kernels from 2 cobs of fresh corn; 2 small ripe avocados; 1 small red onion, to yield 3 tablespoons diced onion; 10 sprigs cilantro, to yield 2 tablespoons chopped; 2 tablespoons lime juice; 2 tablespoons nonfat plain yogurt; 4 10-inch flour tortillas; 8 ounces scallops; Pan spray

By Marian Burros

Total Time: 30 minutes
Rating: 4(33)
Comments: Read comments

Featured in: PLAIN AND SIMPLE; A Burrito Both Crunchy and Creamy

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Ingredients

Yield:2 servings

1cup frozen corn, or the kernels from 2 cobs of fresh corn
2small ripe avocados
1small red onion, to yield 3 tablespoons diced onion
10sprigs cilantro, to yield 2 tablespoons chopped
2tablespoons lime juice
2tablespoons nonfat plain yogurt
410-inch flour tortillas
8ounces scallops
Pan spray

Ingredient Substitution Guide

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Preparation

Step 1
Turn toaster oven or oven to 350 degrees.
Step 2
Cook corn in 1 tablespoon of water 1 to 2 minutes.
Step 3
Coarsely mash avocado in a bowl large enough to hold the filling.
Step 4
Dice onion. Wash, dry and chop cilantro, and combine with corn, avocado, onion, lime juice and yogurt.
Step 5
Wrap 2 tortillas in aluminum foil, and heat in oven about 5 minutes, until they are soft and hot.
Step 6
If using stove-top grill, spray with pan spray and grill scallops 2 to 5 minutes, depending on size. Or saute scallops in nonstick pan that has been sprayed with pan spray.
Step 7
If using sea scallops, slice into about 4 pieces; leave bay or calico scallops whole. Stir gently into avocado mixture.
Step 8
Put one-fourth of the filling on the lower third of a tortilla. Fold the bottom up and the sides in, and roll. Repeat with second tortilla. While those burritos are being eaten, heat the two remaining tortillas and fill and roll.