Salad with corn, scallops, and tomatoes

Description

Minimum effort — excellent result. At least one hour before serving, mix scallops, lime juice, cilantro, jalapeño, red onion, salt, and pepper in a bowl. Cover and refrigerate for 1 hour or up to 12 hours. On a large serving platter, arrange large salad leaves overlapping each other. Using a slotted spoon, place the scallop mixture in the center. In a bowl, combine corn, chili powder, and 1 1/2 tablespoons olive oil, mix well, and season with salt to taste. Arrange the corn mixture around the scallops. Top with tomato slices. Sprinkle tomatoes with garlic and season with salt to taste. Arrange avocado and lime slices around the tomatoes. Serve immediately. Can be served right away.

Instructions