Peel the shallots and roughly cop into large pieces, add it to the cream and bring to the boil. Once boiling, continue cooking for about 5 minutes on a light simmer.
In the meantime, strain the corn out of the brine and boil in lightly salted water for 5 minutes.
Strain the corn and blend it in a food processor with the cream and shallots until very smooth. Adjust seasoning.
For the green oil, pick the parsley leaves and blanch them in salted water for one minute. Strain and cool down in ice water. Strain again, squeeze the excess water and blend with the vegetable oil. Strain through muslin cloth and reserve the oil in the refrigerator.
Remove the scallops from the shell and pan fry them in a non-stick pan with a little bit of hot oil. Once pan fried for about 1 minute on each side, season them with salt flakes. Keep the shell for plating.
Place one spoon of the corn cream in the shell of the scallops, place the scallops inside, add some drops of green oil and finish with some thinly chopped chives.