the pan, and turn off the heat. let the warm corn salad sit while preparing the scallops.
remove the small muscle on the side of the scallops if you find any still attached.
dry the scallops on several layers of paper towels. salt and pepper the scallops on both sides.
place the oil and butter in a heavy skillet over medium-high heat. when the butter has melted, add the thyme (note: it will sizzle and pop). stir the thyme around in the butter for just a few seconds and then push it to one side of the pan.
add the scallops making sure they do not touch. cook for about 2 minutes or until 