Instructions

• Prepare the grill for direct cooking over medium heat (350° to 400°F).
  Prepare the grill for cooking over medium heat (400°F).
• Brush the cooking grates clean. Grill the corn over direct medium heat, with the lid closed, for 25 to 30 minutes, turning three or four times. Remove from the grill and allow to cool slightly. When cool enough to handle, wear gloves to carefully pull back the husks and remove the silk. With a sharp knife, cut the kernels from the cobs. Transfer the kernels to a bowl and set aside.
  Brush the cooking grates clean. Grill the corn over medium heat, with the lid closed, for 25 to 30 minutes, turning three or four times. Remove from the grill and allow to cool slightly. When cool enough to handle, wear gloves to carefully pull back the husks and remove the silk. With a sharp knife, cut the kernels from the cobs. Transfer the kernels to a bowl and set aside.
• In a large skillet over medium heat on the stove, fry the bacon until the fat is rendered and the bacon is crisp, 10 to 12 minutes. Remove the bacon and set aside on paper towels to drain. Remove all but ⅓ cup of the fat from the bacon drippings in the skillet. Add the garlic and shallot to the skillet and cook over medium heat until translucent, 2 to 3 minutes, stirring frequently. Add the vinegar and continue cooking over low heat for 3 minutes. Set the dressing aside.
• Increase the temperature of the grill to high heat (500° to 550°F). Rinse the scallops under cold water and remove the small, tough side muscle that might be left on each one. Place the scallops in a medium bowl and add enough oil to coat them lightly. Season with salt and pepper. Grill the scallops over direct high heat, with the lid closed, until slightly firm on the surface and opaque in the center, 4 to 6 minutes, turning once.
  Increase the temperature of the grill to high heat (550°F). Rinse the scallops under cold water and remove the small, tough side muscle that might be left on each one. Place the scallops in a medium bowl and add enough oil to coat them lightly. Season with salt and pepper. Grill the scallops over high heat, with the lid closed, until slightly firm on the surface and opaque in the center, 4 to 6 minutes, turning once.
• In a large bowl toss the spinach leaves with the dressing. Divide among four plates and add tomato wedges, avocado slices, corn, and scallops. Crumble a piece of bacon over each salad. Serve warm.