To begin, thaw frozen scallops overnight in the refrigerator. Dry scallops well with a paper towel to remove as much excess moisture as possible. Ensure the side muscle is removed from each sea scallop.

Before searing the scallops, prepare the charred corn polenta. Combine stock, milk, a few pinches of salt and pepper to a medium saucepan. Heat over medium until simmering. Add dry grits or polenta, stirring to prevent lumping. Stir occasionally, cooking until the liquid has absorbed and the grits are tender.

While the polenta is cooking, heat a large pan or cast iron skillet over medium-high heat. Add your fresh corn cobs to the pan and turn occasionally until charred. Remove from the skillet and cool until you can handle. Cut the corn away from the cob. Add 1 cup of the charred corn to the polenta and stir to combine. Cover and set aside.

Wipe out the skillet where you charred the corn. Heat it over medium-high heat with neutral oil and 2 tablespoons butter. Place scallops in the hot pan in a single layer. Sear without moving the scallops for 3 minutes, until they achieve a golden brown good sear. Reduce heat to medium and turn scallops. Add last 2 tablespoons butter to pan. Saute for final minute while basting in butter, until scallops are just cooked through. Remove scallops and tent with foil. 

Return the pan over the heat and squeeze the juice of half lemon to the pan. Gently swirl the pan and scrape up any tasty bits at the bottom of the pan. Taste and adjust seasoning. 

Portion charred corn polenta into shallow bowls. Top with seared scallops and lemon brown butter sauce. Garnish with remaining charred corn kernels and fresh basil.