Southwestern Grilled Scallops with Avocado Corn Relish

For the Marinade

• 2 pounds diver scallops, muscle removed
• 2 cans chipotles in adobo sauce, mashed with a fork
• 1/3 cup orange juice
• 1 teaspoon garlic powder
• 1 teaspoon cumin
• ½ teaspoon kosher salt
• ½ cup fresh cilantro, chopped
• 2 tablespoons vegetable oil

For the Relish

• 2 ears of corn, grilled on all sides
• 2 ripe avocados, peeled and pitted, and diced
• 1 cup black beans, rinsed and drained
• 1 large ripe tomato, diced
• 2 garlic cloves, minced
• 1 sweet Vidalia onion, small dice
• 2 Jalapeño peppers, seeded and finely chopped
• ⅓ cup fresh cilantro, chopped
• ¼ cup freshly squeezed lime juice
• 1 teaspoon kosher salt

1. Combine chilies, orange juice, garlic powder, cumin, salt, and cilantro in large bowl; mix well.
2. Lightly coat washed and dried scallops in vegetable oil and then add to the marinade mixture. Toss to coat evenly. Cover and refrigerator for 30 minutes.
3. Meanwhile, grill corn over medium-high heat, turning once char-marks have formed and making sure all sides are charred. Remove from grill and let cool.
4. Hold cooled cob of corn vertically on cutting board with fingers at top. With a sharp knife, cut downwards, removing kernels away from fingers. Turn corn, and keep removing kernels until most have been removed. Place in large bowl.
5. Add avocado, black beans, tomato, garlic, onion, jalapeno, cilantro, lime juice and salt to bowl with corn. Mix well and taste for seasoning. Cover and refrigerate.
6. Make sure grill is still on medium-high heat. Remove scallops from marinade and place on well-oiled grill rack. Cover the grill and cook 2 to 3 minutes on each side, turning only once.
7. Place a heaping spoonful of avocado corn relish on plate; top with 3 to 4 scallops each.