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Ingredients

• 2 ears of corn, grilled
• 2 ripe avocados, halved, pitted, peeled and chopped
• 1 yellow onion, minced
• 1 tomato, peeled, seeded and coarsely chopped
• 1 jalapeño chili, seeded and chopped
• 2 garlic cloves, minced
• 1/3 cup chopped fresh cilantro
• 3 Tbs. fresh lime juice
• Salt, to taste
  
  
• 2 canned chipotle chilies in adobo sauce, mashed
• 1 cup chopped fresh cilantro
• 1/3 cup fresh orange or lime juice
• 1 tsp. ground cumin
• Garlic powder, to taste
• Salt, to taste
• 2 lb. sea scallops, side muscle removed
• Vegetable oil for brushing
• 3 cups plum, peach or cherry wood chips, soaked if using charcoal

Description

Scallops Are Available Year-round, But The Supply Is More Plentiful In The Summer, When The Corn For The Hot-weather Salsa That Accompanies Them Here Is Also Abundant. Chipotle Chilies, Which Are Smoked Dried Jalapeños, Are Commonly Available Packed

Williams-Sonoma