1️⃣ Prepare the Corn:

If using fresh corn, shuck 2 ears of corn and cut the kernels from the cobs. 🌽
Melt 2 tablespoons of the unsalted butter in a 10-inch skillet over medium-high heat. 🧈
Add the fresh corn kernels or 1 1/2 cups frozen corn kernels. Sauté, stirring occasionally, until the kernels begin to char, about 5 to 9 minutes. 🔥
2️⃣ Cool the Corn:

Remove the pan from the heat and let the corn cool for at least 15 minutes. 🌬️
3️⃣ Make the Dressing:

In a medium bowl, place 1 tablespoon of olive oil, 1 tablespoon of apple cider vinegar, and 1/4 teaspoon of kosher salt. Whisk until combined. 🍶
4️⃣ Prepare the Tomatoes and Basil:

Halve 1/2 cup cherry or grape tomatoes. 🍅
Thinly slice 3 fresh basil leaves. 🌿
Add both to the bowl of dressing. Add the cooled corn and toss until everything is coated in the dressing. 🌽
5️⃣ Transfer the Salad:

Transfer the salad to a shallow bowl or a salad plate. 🍽️
6️⃣ Prepare the Scallops:

Wipe out the skillet with a paper towel. 🧽
Add the remaining 1 tablespoon olive oil and heat over medium-high heat until shimmering and a wisp of smoke appears. 🌫️
Pat 4 to 5 sea scallops dry with paper towels. Season all over with the remaining 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. 🧂
7️⃣ Cook the Scallops:

Add the scallops to the pan and cook undisturbed until the bottoms are dark golden brown, 2 to 3 minutes. 🐚
Flip the scallops and cook undisturbed for 1 minute.
Add the remaining 1 tablespoon unsalted butter to the skillet. Spoon the melted butter over the scallops as they cook for 1 minute more. 🧈
8️⃣ Serve