Cut the kernels of corn off the cob with a sharp knife. Mix the raw corn with the halved cherry tomatoes, red onion and radish in a large bowl. Whisk 3 tablespoons of grapeseed oil and all of the lemon juice together in a small bowl and drizzle over the corn mixture. Season with salt and pepper to taste. Toss and coat.
Heat one tablespoon of butter and the one remaining table spoon grapeseed oil in a heavy-bottmed sauté pan over medium-high heat. Season the scallops with salt and pepper, then add them to the pan and cook until done, around 2 minutes a side. Remove from the pan and divide among 4 plates, serve the salad on the side.
Serve this cool, fresh salad with a chilled Chardonnay such as our Napa Valley or "La Rocca" Chardonnays.
Adapted from Wine Spectator 8 & 20 Recipes September, 2011