Scallops with corn and scallion cream

1 tablespoon butter
1 ear fresh corn, shucked, cleaned and kernels cut from the cob
2 green onions, chopped
1 small clove garlic, minced
pinch cayenne pepper
pinch hot red pepper flakes
1 tablespoon white wine
1 cups heavy cream
1 pound sea scallops

Melt butter in a medium skillet over medium-high heat. Add corn and green onion and saute until onions are wilted, about 2 minutes. Add the garlic, cayenne and hot pepper flakes and saute for 2 minutes more. Add the wine to the pan and deglaze the pan, stirring well and cooking until all wine is evaporated. Add the heavy cream, lower the heat and simmer until reduced by 1/3. Season with salt and freshly ground black pepper and set aside. Heat a large non-stick skillet over medium-high heat for several minutes. Season scallops on both sides with salt and freshly ground black pepper. Add the scallops, being careful not to crowd them in the pan. Sear scallops for 2 minutes per side and remove from the skillet before centers become opaque. Spoon some of the sauce on each plate and top with the scallops.