Grilled Scallops with Corn, Lime and Avocado Salad

Directions

1. Heat a grill pan, outdoor grill, or skillet over medium-high heat.
2. Wash and dry all produce; pat greens dry if they came pre-washed.
3. Lightly oil the grilling surface. Remove husks and silks from the corn and grill, turning as needed, until charred in spots, about 8–10 minutes; set aside to cool.
4. While the corn cooks, peel and finely chop the shallot and transfer it to a medium bowl.
5. Juice the lime into the bowl, then whisk in olive oil, cumin, salt, and pepper to make a dressing.
6. Pat the scallops dry with paper towels. If using skewers on a grill, thread them so they lie flat, then drizzle with olive oil and season with salt and pepper. Grill until you see grill marks, about 2–3 minutes per side; cook in batches if needed.
7. Holding each ear of corn upright over a bowl, slice kernels off the cob and add them to the dressing.
8. Halve the avocado and remove the pit; slice the flesh thinly while still in the skin and scoop the slices into the bowl.
9. Toss the mixed greens with the corn and avocado, divide onto plates, and top with the grilled scallops.
10. Serve right away and enjoy.