Chargrilled Scallops with Corn Salsa

32 scallops (800g), roe removed
2 cloves garlic, crushed
2 tablespoons lime juice
1 tablespoon olive oil
2 corn cobs, trimmed
200g cherry tomatoes, halved
1 large avocado, chopped coarsely
1 medium red onion, chopped finely
1 medium green pepper, chopped finely
2 fresh red thai chillies, chopped finely
1/4 cup coarsely chopped fresh coriander
8 corn tortillas

for the lime dressing
2 limes, cut into wedges
1/4 cup lime juice
1/2 teaspoon ground cumin
2 teaspoons olive oil

Combine scallops, garlic, juice and oil in large bowl. Cover; refrigerate 3 hours or overnight.

Make lime dressing - (place ingredients in screw-top jar; shake well to combine)

Cook corn on heated oiled grill plate (or grill or barbecue) until browned lightly and just tender. Using sharp knife, cut corn kernels from cobs. Place corn kernels in large bowl with tomato, avocado, onion, pepper, chilli, coriander and dressing; toss gently to combine.

Cook drained scallops, in batches, on same grill plate until browned lightly and cooked as desired. Cover to keep warm.

Using tongs, place tortillas, one at a time, briefly, on same grill plate to lightly brown both sides (work quickly as tortillas toughen if overcooked). Wrap tortillas in tea towel to keep warm.

Serve scallops with salsa, lime wedges and tortillas.