NOTE: I recommend removing the kernels from 2–3 fresh ears of corn, such as silver queen, which will render approximately 1 cup of kernels. Cut the cobs into 4 pieces and place in a pot with shellfish stock. Bring to a boil then reduce to simmer. Cover and cook 20–30 minutes. Remove lid and reduce stock to 2½ cups. Strain and set stock aside, discarding corn cobs. Feel free to use canned corn and reserve liquid to add to a store-bought shellfish stock. First, create your sauce by melting 3 tablespoons butter in a 1-quart saucepot over medium-high heat. Add onion, celery, bell pepper, green onions and minced garlic then sauté 2–3 minutes or until vegetables are wilted. Add whole kernel corn and sauté an additional 3–5 minutes. Blend in ¼ cup flour to create a white roux. Add reserved shellfish/corn stock. Bring to a rolling boil, reduce to low and cook 5–10 minutes, stirring occasionally. Add heavy whipping cream and return to a simmer. Season to taste using salt, pepper and granulated garlic. Cook 10–15 minutes, stirring occasionally. Remove sauce from heat and purée in the bowl of a food processor or blender until smooth. Strain sauce and keep warm. To cook scallops, remove the small side muscle from the scallop, which will peel away easily. Season scallops well using salt, pepper and granulated garlic. NOTE: You may wish to sprinkle them with tarragon, basil or thyme. Using the remaining flour, dust scallops lightly, shaking off the excess. In a heavy-bottomed sauté pan, heat oil over medium-high heat. At the first sight of light smoke, add scallops and brown thoroughly on both sides, 3–5 minutes. Careful not to overcook the scallops. When ready to serve, place an equal amount of corn coulis in the center of each serving plate and top with 2 scallops. Garnish with chopped parsley or tarragon.