Grilled Scallop Tacos With Smashed Avocado And Charred Corn Pico

• 1 pound fresh, dry-packed bay scallops (30/40 count)
• 1 tablespoon olive oil
• 1/2 teaspoon black pepper
• 1 1/4 teaspoons kosher salt, divided
• 2 ears fresh corn, husks removed
• 3 scallions
• 1 to 2 jalapeno chiles
• 1/3 cup chopped fresh cilantro (leaves and tender stems)
• 1 1/2 tablespoons fresh lime juice
• 1 large, ripe avocado
• 8 (6-in.) corn tortillas, warmed
• Lime wedges

1. Preheat grill to medium (about 450u0b0F). Toss together the scallops, olive oil, black pepper, and 1/2 teaspoon of the salt in a large bowl until scallops are evenly coated; chill until ready to use.
2. Grill the corn, scallions, and jalapenos, turning often, until charred and tender and the corn begins to release its juices, 5 to 7 minutes. Remove from grill; cool 5 minutes.
3. Cut corn kernels from cobs into a medium bowl; discard cobs. Finely chop the scallions; add to the corn kernels. Remove stems and seeds from the jalapenos. Finely chop jalapenos, and add to corn and scallions. Stir in cilantro, lime juice, and 1/2 teaspoon of the salt.
4. Cut avocado in half; scoop avocado pulp into a bowl. Add remaining 1/4 teaspoon salt, and mash with a fork until mostly smooth.
5. Grill scallops in a hot grill pan until grill marks appear, 1 1/2 to 2 minutes on each side. Remove from heat.
6. Spread each warm corn tortilla with avocado mixture; top with 4 or 5 grilled scallops and a spoonful of corn pico. Serve with lime wedges.

olive oil, black pepper, kosher salt, corn, scallions, jalapeno chiles, fresh cilantro, lime juice, avocado, corn tortillas, wedges

Taken from www.myrecipes.com/recipe/grilled-scallop-tacos-smashed-avocado-charred-corn-pico (may not work)