Step 1: Preheat grill to medium (about 450°F). Toss together 1 pound scallops, 1 tbsp olive oil, 1/2 tsp black pepper, 1/2 tsp kosher salt, in a large bowl until scallops are evenly coated; chill until ready to use. Step 2: Grill 2 ears fresh corn, husks removed, 3 scallions, 1 to 2 jalapeno chiles, turning often, until charred and tender and the corn begins to release its juices, 5 to 7 minutes. Remove from grill; cool 5 minutes. Step 3: Cut corn kernels from cobs into a medium bowl; discard cobs. Finely chop the scallions; add to the corn kernels. Remove stems and seeds from the jalapeños. Finely chop jalapeños, and add to corn and scallions. Stir in 1/3 cup chopped fresh cilantro (leaves and tender stems), 1 1/2 tbsp fresh lime juice, and 1/2 tsp of the salt. Step 4: Cut avocado in half; scoop avocado pulp into a bowl. Add 1/4 tap salt, and mash with a fork until mostly smooth. Step 5: Grill scallops in a hot grill pan until grill marks appear, 1 1/2 to 2 minutes on each side. Remove from heat. Step 6: Spread avocado mixture on 8 (6-in.) corn tortillas, warmed; top with 4 or 5 grilled scallops and a spoonful of corn pico. Serve with lime wedges.