Place the scallops between paper towels to absorb any excess moisture and set aside. Cut the kernels from the ears of corn. Heat the vegetable oil in a large skillet over medium heat. Add the corn, red pepper and green onions and cook until the corn is crisp tender, about 5 minutes. Place the corn mixture in a bowl and add the basil and cilantro and season with salt and pepper to taste. Wipe out the same skillet, add 1 tablespoon of butter and heat over high heat. When the butter has melted and starts to foam, add half of the scallops, making sure not to crowd them in the pan. Sear until theyre golden brown, 2 to 3 minutes. Turn the scallops over and cook until slightly firm, 1 to 2 minutes more. Remove and cook the remaining scallops in the remaining tablespoon of butter. Place the vinegar, olive oil and salt and pepper to taste in a small bowl and whisk to combine. Place 2 lettuce leaves on each plate to form a cup to hold the corn mixture. Spoon the corn mixture evenly into each. Place 1/4 of the scallops on each plate and drizzle the dressing over and around the scallops. Scatter the avocado on top. 4 servings. Each serving: 423 calories; 478 mg sodium; 58 mg cholesterol; 29 grams fat; 6 grams saturated fat; 20 grams carbohydrates; 25 grams protein; 3.75 grams fiber.