Heat 1 tablespoon EVOO in a large skillet over high heat. Add corn, a good pinch of salt and 2 to 3 turns freshly ground pepper. Toss corn to coat lightly with EVOO and cook until slightly browned and caramelized, approximately 2-3 minutes.
While the corn is caramelizing, pat scallops dry with a paper towel. Score them on one side with a sharp knife and season with salt and pepper.
In a large skillet over medium-high heat, add 2 tablespoons EVOO. Sear scallops, scored side down, until browned and caramelized, about 2 1/2 minutes. Flip scallops, cook 1 minute more, then remove from heat. Scallops will be nearly done and will finish cooking in corn mixture.