Grilled Avocados with Scallops, Corn & Tomatoes

Preparation Time: 10 minutes

Cook Time: 10 minutes    


3 tbsp I Can't Believe It's Not Butter!® Spread, divided
2 avocados, halved and pitted
12 oz 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

Melt 1 Tbsp. Spread; brush on cut surfaces of avocados. Grill, until lightly charred, about 3 minutes. Remove from grill and set aside.

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.

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 1 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, Vitamin A 25 %, Vitamin C 35 %, Calcium 4 %, Iron 8 %

 

Brought to you by I Can't Believe It's Not Butter!®

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