Method

• 1.
  For the buttermilk dressing, place all the ingredients in a bowl, season to taste and whisk to combine. Refrigerate until ready to use.

• 2.
  To make the basil oil, blanch basil in a saucepan of boiling water and refresh in iced water. Squeeze out as much excess water as you can. Place in a blender with the olive oil and whiz until the basil is pureed. Stand for 30 minutes to infuse. Strain through a fine sieve into a bowl until all the oil has been strained through. Set aside until ready to use (makes approx 1/2 cup – 125ml). Discard solids.
• 3.
  Meanwhile, fill a large heavy-based saucepan one-third full of with vegetable oil and place over medium-high heat. Heat oil until it reaches 210°C on a kitchen thermometer. Add the rice and fry for 15-20 seconds until puffed and crisp. Transfer to a tray lined with paper towel to drain excess oil. Season to taste.
• 4.
  Heat a lightly greased barbecue or chargrill pan to high. Add corn and grill, turning frequently, for 6-8 minutes until charred. Cool completely. Slice the kernels off cob and place in a large bowl. Set aside until ready to use.
• 5.
  Heat a large non-stick frypan over high heat. Add the avocado and sear on all sides, turning, for 2-3 minutes until golden on all sides. Season to taste and place in the bowl with the corn. Set aside.
• 6.
  Place the scallops and lime juice in the bowl with the corn and avocado, season to taste and toss gently to combine. Divide mixture among plates, drizzle with buttermilk dressing and basil oil. Scatter with puffed rice and lettuce to serve.