Remove any visible side muscle from scallops and pat them very dry with paper towels. Place scallops on a tray and season both sides with kosher salt and freshly ground black pepper. If using flour for a light crust, lightly dust both sides and shake off excess.

Heat pan

Place a large stainless steel or cast-iron skillet over medium-high heat until very hot (about 2–3 minutes). Add neutral oil and swirl to coat. The oil should shimmer but not smoke heavily.

Sear scallops

Working in a single layer without crowding (sear in two batches if necessary), place scallops into the hot pan and do not move them. Sear until a deep golden-brown crust forms, about 1.5–2 minutes. Flip and add 1 tablespoon butter; tilt the pan and spoon the melting butter over the scallops for another 1–1.5 minutes until opaque and just cooked through (internal texture should be firm but springy). Transfer scallops to a warm plate and tent lightly with foil.

Crushed Corn

Cook shallot and corn

While scallops rest, heat a small skillet over medium heat and add 1 tablespoon unsalted butter. Add minced shallot and sauté until translucent, about 1–2 minutes. Add the corn kernels and cook, stirring occasionally, until warmed through and starting to soften, about 3–4 minutes.

Crush and finish

Using a fork or the back of a spoon, lightly crush about half the corn in the skillet to create texture while leaving some whole kernels for pop. Stir in the lemon juice and sour cream (or crème fraîche) until combined. Season with 1/2 tsp salt and 1/4 tsp black pepper. Keep warm over the lowest heat or remove from heat and cover; taste and adjust seasoning.

Sugar Snap Peas & Garnish

Quick sauté peas

In a small sauté pan over medium-high heat, add 1 teaspoon olive oil. Add minced garlic and cook until fragrant (about 15–20 seconds), then add the trimmed sugar snap peas. Sauté, tossing frequently, until bright green and crisp-tender, about 2–3 minutes. Season with 1/4 tsp salt. Remove from heat.

Plate and garnish

Spoon a generous portion of crushed corn onto each plate (about 1/3 cup). Arrange 3 seared scallops on top of the corn. Place the sautéed sugar snap peas beside or partially atop the corn. Scatter finely snipped chives over the scallops and peas, and add microgreens or pea shoots if using. Optionally drizzle the remaining tablespoon of melted butter from the scallop pan or a little extra-virgin olive oil over the finished dish. Serve immediately.