Prepare the scallops by removing and discarding the hard muscle that is attached to the side of the scallop. Rinse under cold water and pat dry with paper towels. Be thorough. If they are not completely dried, they will not brown properly. Salt and pepper the scallops and set aside.
Husk and remove the silk from the corn. Cut the corn from the cob. Make cutting easy, cut the corn over a small bowl that has been placed in a larger bowl. This keeps everything nice and tidy.
Peel and dice the onion. Remove stem and seeds from the pepper and diced in small pieces. Dice tomatoes. Rinse and pat dry basil and parsley, roughly chop.
Heat oil in a large skillet. Add the onion, green peppers, and corn to the skillet and season with the salt and pepper. Cook for 7 -8 minutes, or until the veggies are tender. Stir in the tomato and cook another 2 – 3 minutes. Remove from heat.
Rinse and drain beans and mix in the corn mixture with the chopped basil. Taste and salt and pepper if needed. Set aside but, keep warm.
Clean out the skillet with paper towels and heat 1 tablespoon oil until hot. Place the scallops in the skillet leaving space between them. Brown for 4 – 5 minutes and flip over and brown the other side for 4 minutes.
Drizzle some black lime oil on a serving plate. Spoon some of the corn mixture onto the plate and top with 3 – 4 scallops. Garnish with chopped parsley.