Heat 1 Tbsp of olive oil in a large skillet over medium heat. Add the shallots and garlic and cook 2 to 3 minutes until softened. Add the corn and cook for another 4 to 5 minutes, stirring occasionally. Turn up the heat to high and add the stock. Cook for a few minutes until the liquid is reduced by half. Turn off the heat and stir in the cheese and basil. If the corn is dry, add a little more liquid until its creamy. Season with salt and pepper.

Heat the remaining tablespoon of oil in a skillet over medium high heat. Pat the scallops dry with a paper towel and season them with salt and pepper. When the pan is really hot, add the scallops. Cook for 2 to 3 minutes without moving them until a crust forms. Carefully flip the scallops and cook for another 2 to 3 minutes on the second side until just cooked through.

Serve scallops on a bed of creamy corn. Garnish with basil (or green onions).