Over an open flame, roast the corn ears until the kernels are charred. Shuck the charred corn and keep it aside.

In a medium bowl, toss the corn, cherry tomatoes, and beans with ½ a pouch of the Green Goddess and lime juice. Season with salt to taste.

Meanwhile, heat a glug of oil in a skillet over high heat and cook the scallops for 2 minutes on the first side or until a good crust and sear is developed on them. Flip the scallops and continue to cook adding a pat of butter and basting as you go for another 2 minutes. Let the scallops stay warm in the pan.

Make a bed of the succotash on a plate and top it with the seared scallops and brown butter from the pan. Garnish with basil leaves and serve immediately.