Grilled Scallop Tacos with Smashed Avocado and Charred Corn Pico

• Gluten free

• Seafood

  • 1 lb Bay scallops, fresh dry packed

• Produce

  • 1 tbsp Avocado, large ripe
  • 1/3 cup Cilantro, fresh stems leaves and tender
  • 1 2 teaspoons ears Corn, fresh
  • 1 tbsp Lime, wedges
  • 3 tsp Scallions
  • 1 tsp To 2 jalapeno chiles

• Condiments

  • 1 1/2 tbsp Lime juice, fresh

• Baking & Spices

  • 1/2 tsp Black pepper
  • 1 1/4 tsp Kosher salt

• Oils & Vinegars

  • 1 tbsp Olive oil

• Bread & Baked Goods

  • 8 tbsp Corn tortillas

Found on myrecipes.com

Description

Directions

• 1. Preheat grill to medium (about 450°F). 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 jalapeños, 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 jalapeños. Finely chop jalapeños, 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.