Heat 2 T Canola oil in a small saute pan over medium heat. Sear scallops on both sides until golden brown. Season with Sea Salt and finish with unsalted butter.
In same pan over medium heat saute Corn and Bell Pepper with more butter for 5 minutes. Season with Salt, Pepper, and Cilantro.
Place Parsley, Cilantro, Garlic, Vinegar, Salt, and Pepper in a blender. Turn on low and slowly add oil until all ingredients are well combined in a paste. Transfer to a small squeeze bottle.
Fill Corn Lime Spoon bowl with Corn Relish and top with scallops.Garnish onto cutlery with a small squeeze of Chimichurri.