Follow these steps to create the mouthwatering Scallops with Sautéed Corn & Chimichurri:

1. Prepare the Chimichurri: In a small bowl, combine parsley, cilantro, red wine vinegar, minced garlic, red pepper flakes (if using), lemon zest, and lemon juice. Drizzle in 2 tablespoons of olive oil and mix well. Set aside to let the flavors meld.

2. Prepare the Scallops: Pat the scallops dry with a paper towel to remove excess moisture. Season both sides lightly with salt and pepper.

3. Cook the Corn: In a large skillet over medium heat, add 1 tablespoon of olive oil and butter. Once melted, add corn and a pinch of salt. Sauté for about 3-4 minutes until corn is tender and slightly caramelized. Remove from skillet and set aside.

4. Cook the Scallops: In the same skillet, heat remaining olive oil over medium-high heat. When the oil is hot, add scallops in a single layer, ensuring not to overcrowd them. Sear for about 2-3 minutes on each side or until golden brown and cooked through.

5. Combine: Once the scallops are done, return the sautéed corn to the skillet and stir gently to combine.

6. Serve: Plate the scallops and corn mixture, drizzling the chimichurri sauce generously over the top.