Combine scallops, garlic, juice and oil in large bowl. Cover; refrigerate 3 hours or
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
Serve scallops with salsa, lime wedges and tortillas.