Scallop Taco
In a large sauté pan heat butter over medium heat.
Once melted add kernels and 1/2 teaspoon of salt cooking until the kernels start to develop some char, about 5 minutes. Remove from heat and let cool in a bowl.
In another bowl mix the mayo, sour cream, lime juice, zest, salt, and chile powder. Pour over the corn and mix with the cheese and cilantro.
In a clean skillet heat the oil over medium-high heat. While the pan is heating season the dry scallops on both sides with salt. Once the oil is shimmering sear the scallops for 2-3 minutes per side. Remove from heat.
To assemble: divide the corn salad evenly on the tortillas and top each with 2 scallops. Garnish with additional cilantro, cheese, and a squeeze of lime (if desired).
