Preheat the oven to 350. Place hazelnuts on a rimmed baking sheet. Toast, shaking the baking sheet once or twice until nuts are evenly and deeply toasted. Will take 8 -12 minutes depending on the size. Will be toasted to the core when broken open.

Season the scallops with salt and pepper. Heat the canola oil in a large skillet over medium high heat. Add the scallops, pressing slightly when adding them to ensure they make good contact with the skillet. Cook until they’re deeply golden brown on one side, about 5 minutes. Flip & brown on the other side.

Transfer the scallops to a large plate or baking sheet.

Melt the butter in the skillet, letting it foam up and get all browned and wonderful. Add the garlic, coriander, cumin, paprika, and red pepper flakes, using a wooden spoon or spatula to scrape any bits left over from the scallops into the mix. Cook the spices until toasted and fragrant, a minute or so.

Add the corn, season with salt and black pepper., and toss to coast. Cook until the corn is bright yellow and evenly costed in all that spice business/ Remove the pan from the heat and stir in the cilantro.

Serve the scallops with the corn mixture, sprinkling the toasted hazelnuts on top.