1) Make the dressing: In the bowl of a food processor add 2 Limes – juiced (about ¼ cup), 3 TBS Honey, 1 tsp Dijon Mustard, ¼ Heaping tsp Garlic Powder ,¼ tsp Cumin, 1/8 tsp Coriander, ½ tsp Kosher Salt ,1/8 tsp Ground Black Pepper. Process together. With the motor running, slowly stream in ¼ Cup Good Olive Oil. Process until emulsified. Transfer to a container, cover and refrigerate until ready to use. (Dressing will keep up to 5 days, covered in the refrigerator). 2) Make the salsa: Combine 1 Avocado – pitted, peeled & small dice, ¼ Red Onion – finely diced, 1 Jalapeno – seeded and finely diced, 1 TBS Cilantro Leaves – roughly chopped, 1 Lime – juiced, in a medium sized bowl. Season with a scant ¼ teaspoon kosher salt. Set aside. 3) Heat grill to medium high. Place 2 Ears Corn – shucked on grill and cook, turning occasionally, until charred in spots and corn is cooked through, about 10 minutes total. Remove corn from grill and let cool slightly. Slice kernels off cob and transfer to bowl with salsa and gently stir to combine. Taste salsa and adjust for seasoning with salt and pepper (Dressing will keep up to 5 days, covered in the refrigerator). 4) Drizzle 2 pounds Large Sea Scallops - side muscle removed & patted dry with a bit of olive and season with salt and pepper. Place scallops on grill and cook, turning once, until lightly charred and just cooked through, about 3-4 minutes per side. To Serve: Transfer scallops to a serving platter. Spoon salsa alongside of scallops and drizzle with some of the vinaigrette. Serve with remaining vinaigrette on side. Enjoy!