Grilled Scallop Tacos with Smashed Avocado and Charred Corn Pico

This quick taco filling is perfect for a weeknight dinner. Crushed avocado and roasted pico corn add a rich, earthy flavor to these scallop tacos.
Preheat the grill to medium heat (about 450 ° F). Combine the scallops, olive oil, black pepper, and 1/2 teaspoon salt in a large bowl until the scallops are evenly coated; refrigerate until ready to eat.Saute the corn, spring onions, and jalapenos on the grill, turning frequently, until they are browned and tender and the corn starts to release juice, 5 to 7 minutes. Remove from the grill; let cool for 5 minutes.Slice the corn kernels from the cobs into a medium bowl; discard the cobs. Finely chop the green onions; add to the corn kernels. For jalapenos, remove the stems and seeds. Finely chop the jalapeno and add to the corn and green onions. Add the cilantro, lime juice, and 1/2 teaspoon salt.Cut the avocado in half; place the avocado pulp in a bowl. Add the remaining 1/4 teaspoon salt and mash with a fork until smooth.Fry the scallops in a hot grill pan until the grill marks appear, 1-2 minutes on each side. Remove from heat.Spread each warm corn tortilla with the avocado mixture; top with 4 or 5 baked scallops and a spoonful of corn pique. Serve with lime wedges.