One last go around for the summer combo of corn & scallops. This time we added a slight mash of avocado beneath each scallop to fix them in place on the bed of summer corn.
These avocado were a little less ripe than we would have liked, but the stronger 'green' flavor that an under-ripened avocado has worked well with the peppers in the corn.
The avocado was slightly seasoned with a bit of salt and a touch of olive oil to give it some smoothness.
Here's a shot of the black peppers that we picked up from Savoie Farms at Headhouse Market. The flesh of the black pepper was a little thicker and had a pronounced crunch, which worked well to marry the green-ish tinge of the avocado to the corn.
This is starting to become a habit - more seared scallops.