Southwest-Style Scallop Seviche Salad

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1 head green-leaf lettuce, leaves separated, washed and dried, small inner leaves reserved for future use

4 ears cooked fresh corn, kernels cut from cob

1/2 teaspoon chili powder

3 tablespoons extra-virgin olive oil

Sea salt

2 pounds ripe heirloom tomatoes, thinly sliced

3 medium garlic cloves, minced or pressed

1 ripe avocado, sliced

1 lime, cut in wedges

1 1/2 pounds bay scallops, tendons removed

1/4 cup freshly squeezed lime juice

2 tablespoons minced fresh cilantro leaves

1 large jalapeno pepper, seeded and diced

1/2 small red onion, minced

Ground black pepper

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