Grilled Scallop Tacos with Smashed Avocado and Charred Corn Pico

INGREDIENTS

1 lb

fresh, dry-packed bay scallops (30/40 count)

1 tbsp

olive oil

1/2 tsp

black pepper

1 1/4 tsp

kosher salt, divided

ears fresh corn, husks removed

scallions

to 2 jalapeno chiles

1/3 cup

chopped fresh cilantro (leaves and tender stems)

1 1/2 tbsp

fresh lime juice

large, ripe avocado

(6-in.) corn tortillas, warmed

Lime wedges