Seared Scallops With Tomatillo Guacamole And Corn Salsa

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Big Girls Small Kitchen
Nutrition per serving    (USDA % daily values)
CAL
350
FAT
41%
CHOL
7%
SOD
27%

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Ingredients for 3 servings

12 large scallops

cumin

salt

olive oil

1 avocado, halved and pitted

1/2 pound tomatillos, husked and coarsely chopped

½ lime, juiced

1 garlic clove, coarsely chopped

1/2 small onion, coarsely chopped

½ – 1 jalapeño, seeded and coarsely chopped (to taste)

½ cup cilantro leaves, coarsely chopped

½ tsp cumin

salt to taste

3 ears corn, shucked

1 cup cherry tomatoes, halved

¼ cup cilantro leaves, coarsely chopped

1 tsp white vinegar

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