Remove the husks and silks from the corn. Using a sharp knife, cut the kernels from the ear slicing close to but not into the cob. Set aside. Cut the bell pepper and scallions into small dice. Remove the seeds from the tomatoes and cut into small dice.

In a large non-stick skillet over medium heat, melt the butter in the canola oil. Add the bell pepper and scallions and cook, stirring frequently, for 2-3 minute or until the vegetables are wilted. Add the corn kernels, thyme, salt, and pepper and continue cooking for 4-5 minutes, stirring frequently. Add the diced tomato, cover the pan, and turn off the heat. Let the warm corn salad sit while preparing the scallops.

Dry the scallops on several layers of paper towels. Be sure to remove the small muscle on the side of the scallops if you find any still attached. Salt and pepper the scallops on both sides.

Place the oil and butter in a heavy skillet over medium-high heat. When the butter has melted, add the thyme (note: it will sizzle and pop). Stir the thyme around in the butter for just a few seconds and then push it to one side of the pan. Add the scallops making sure they do not touch. Cook for about 2 or until a nice sear develops. Turn the scallops and cook on the other side for 1 or 2 minutes. Be very careful not to overcook the scallops. Repeat with remaining scallops until all are cooked.

Remove the pan from the heat and stir in the lemon juice.

To serve - mound some of the warm corn salad on a plate and top with several seared scallops. Drizzle with a small amount of the pan juices.