Summer Pozole with Scallops and Corn

Pozole is a surprising dish, as this hot hominy favorite is served with an array of cold garnishes that most diners don’t typically associate with a steaming bowl of stew. The garnishes are presented at the table in separate bowls, which guests add as they wish. They typically include shredded lettuce (cut with a knife, not torn), diced avocado, radish coins, Mexican oregano, diced onion, lime wedges, and ground dried piquín, ancho, or chipotle chile, or a combination.