Photo: Greg Dupree Styling: Lindsey Ellis Beatty 
Hands-on Time
30 Mins
Total Time
30 Mins
Yield
Serves: 4

This quick taco filling is perfect for weeknight dinners. Smashed avocado and charred Corn pico brings a rich, earthy flavor to these seafood scallop tacos.

How to Make It

Step 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.

Step 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.

Step 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.

Step 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.

Step 5

Grill scallops in a hot grill pan until grill marks appear, 1 1/2 to 2 minutes on each side. Remove from heat.

Step 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.

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