Heat a large frying pan over medium-high heat. Once hot, add the butter. Once the butter has melted, add the fresh corn kernels, the chopped jalapeno, salt, and pepper. Toss to combine. Cook over medium heat for 5 to 6 minutes, stirring often, until the corn is bright yellow and cooked through.

Once cooked, remove from the heat and let it cool slightly. Reserve the red onion and cilantro to add in later once the corn has cooled.

To prepare the scallops, pat the tops and bottoms of the scallops completely dry with a paper towel. Sprinkle evenly with the salt and pepper on both sides.

Heat a large frying pan over medium-high heat. Once hot, add the grapeseed oil. Add the scallops in an even layer to the pan, spacing them out so that they do not touch. Cook the scallops on the first side for 2 to 3 minutes, making sure to not touch or move them in the pan to create a golden sear. Flip to the other side, add the butter, and cook for another 2 minutes. Baste the scallops in the butter as they finish cooking on the second side. Remove from the heat and set aside.

Toss the red onion and the cilantro with the cooled corn salad. Set aside.

To serve, divide the corn salad amongst two serving plates and top with 5 scallops per plate. Garnish with extra fresh cilantro and a few wedges of lime. Serve immediately with a glass of chilled Haywire Chardonnay and enjoy!