1.Combine scallops, garlic, juice and oil in a large bowl. Cover; refrigerate for 3 hours or overnight.
2.Make lime dressing. Place ingredients in a screw-top jar; shake well.
3.Cook corn on a heated oiled grill plate (or grill or barbecue) until browned lightly and just tender. When cool enough to handle, cut kernels from cobs. Combine corn kernels in a large bowl with tomato, avocado, onion, capsicum, chilli, coriander and dressing; season to taste.
4.Cook drained scallops, in batches, on a heated grill plate until browned lightly and cooked as desired. Remove from heat; cover to keep warm.
5.Using tongs, place tortillas, briefly, one at a time, on grill plate to lightly brown both sides (work quickly as the tortillas will toughen if they are overcooked). Wrap tortillas in a clean tea towel to keep warm.
6.Serve scallops with corn salsa, tortillas and lime wedges.
You can soak unshucked corn cobs in a pan of cold water for an hour or so. Pull back the husks without removing them then remove the silk. Brush melted butter over the kernels then re-cover the cob with the husk. Put the corn directly onto a hot barbecue grill for 10 minutes, turning once; the result is delicious.