Heat the oil in a large skillet over high heat. Season both sides of the scallops with salt, to taste. Add the scallops to the hot pan, and don't touch! Let them caramelize
until golden brown, about 3 minutes, and then flip. Add the butter and coriander and allow the butter to melt. Begin to baste
the scallops, spooning the melted butter along the tops of the scallops, so the scallops
barely cook through, about 2 to 3 minutes. Remove from the heat.
Build your cilantro salad by adding cilantro leaves, pickled onions and pickled chiles to a medium mixing bowl. Add the lime
juice and extra-virgin olive oil and mix to combine.
Put a couple of spoonfuls of creamed corn down on each plate, then top it with 3 scallops. Finish with a heaping spoonful of cilantro salad. Drizzle
with a little extra-virgin olive oil
and serve immediately.