Heat the basil oil in a small saute pan set over medium-high heat. Add the corn, zucchini, and shallot; saute until the vegetables are crisp-tender, about 2 minutes. Season with salt and pepper, to taste.
In a frying pan, heat the olive oil over medium-high heat. Pat the scallops dry with a paper towel, season with salt and pepper. Place the scallops into the hot pan and sear, about 2 minutes per side (take care not to over-cook).
To serve: Place the corn mixture into the bottom of wide warmed bowls, top with the scallops and pour the juice from the pan over.