Grilled Scallops and Avocado Corn Burritos
Published July 26, 1994
- Total Time
- 30 minutes
- Rating
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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
Nutritional analysis per serving (2 servings)
89 grams carbs; 28 milligrams cholesterol; 771 calories; 23 grams monosaturated fat; 7 grams polyunsaturated fat; 5 grams saturated fat; 37 grams fat; 15 grams fiber; 1217 milligrams sodium; 29 grams protein; 12 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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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.
Private Notes