Salsa
1 ear corn, husked
6 scallions, white and light green parts
Extra virgin olive oil
1 medium poblano chile
1 cup cherry tomatoes, cut into 1/4-inch dice
1 Haas avocado, cut into 1/4-inch dice
1 tablespoon finely chopped fresh cilantro
1 tablespoon fresh lime juice
1 teaspoon minced garlic
1/2 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided

32 large shrimp, about 1-1/2 pounds, peeled and deveined
2 tablespoons extra virgin olive oil
8 flour tortillas (8 inches)

1. Brush or spray the corn and scallions all over with oil. Grill the corn until browned in spots and tender, the scallions until lightly marked, and the chile until blackened and blistered in spots, over direct medium heat, turning occasionally. The corn and chile will take 10 to 12 minutes and the scallions will take 3 to 4 minutes. Trim the root ends off the scallions; finely chop the remaining parts and put them in a medium bowl. Cut the kernels off the corn and add them to the bowl. When cool enough to handle, peel off the loosened bits of skin from the chile and discard along with the stem; finely chop the remaining parts of the chile and add to the bowl. Add the remaining salsa ingredients, including 1/4 teaspoon salt and 1/4 teaspoon pepper. Drizzle 1 tablespoon of olive oil into the bowl and mix thoroughly.

2. Brush or spray the shrimp all over with the oil and season with the remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Grill over direct high heat until the shrimp are firm to the touch and just turning opaque in the center, 2 to 4 minutes, turning once. Grill the tortillas over direct medium heat until warm, 30 to 60 seconds, turning once. Fill the tortillas with salsa and shrimp. Serve warm.

Makes 4 servings (8 tacos)

2 Tbsp margarine or butter
1 lb medium-size shrimp, shelled and deveined
1 medium-size onion, chopped, about 1 cup
2 cloves garlic, crushed
Two 15 1/4-oz cans whole-kernel corn
2 cups light cream or half-and-half
1 cup reduced-sodium chicken broth
Salt and freshly ground black pepper, to taste
1/3 cup dry sherry, or to taste
1/8 tsp freshly grated nutmeg
Fresh dill sprigs, optional

1. In 4-quart saucepan over medium heat, melt margarine; add shrimp; cook 3 to 4 minutes until shrimp is opaque and just cooked through. Using slotted spoon, remove shrimp to plate.

2. To drippings in pan add onion and garlic; cook over medium heat 2 to 3 minutes, stirring occasionally until softened. Stir in corn, cream, chicken broth, salt, and pepper. Bring to boil, reduce heat to medium-low; simmer, covered, 5 minutes.

3. Return shrimp to pan; simmer, covered, 2 minutes longer. Remove from heat; process about 3 cups mixture in blender until smooth. Return to saucepan; stir in sherry and nutmeg.

4. If not serving immediately, set aside, covered; reheat, very gently, just to a simmer, taking care not to boil. If desired, serve garnished with dill sprigs.

Serves 8

1 1/2 pounds sea scallops
2 tablespoons plus 2 teaspoons all-purpose flour, divided
1 teaspoon vegetable oil
1 teaspoon margarine
1 teaspoon chili powder
1/4 teaspoon salt
1/8 teaspoon ground cumin
3/4 cup 1% low-fat milk
2 tablespoons chopped fresh cilantro
Fresh cilantro sprigs

Combine scallops and 2 tablespoons flour in a large zip-top bag; seal bag and shake gently to coat scallops.Heat oil in a 10-inch cast-iron skillet over high heat, swirling to coat bottom of pan. Add scallops; cook 2 minutes on each side or until lightly browned. Remove scallops from skillet; keep warm.

Melt margarine in skillet over medium heat. Add 2 teaspoons flour, and cook 30 seconds, stirring constantly. Add chili powder, salt, and cumin; cook 30 seconds, stirring frequently. Gradually stir in milk, and cook 2 1/2 minutes or until thick, stirring frequently. Return scallops to skillet; add cilantro, stirring gently to coat. Garnish with cilantro sprigs, if desired.

Yield: 4 servings (serving size: 5 ounces scallops and 2 tablespoons sauce)