Brush the corn and pepper with some oil, salt and pepper.

Roast it at 400 F for about 40 minutes, turning it half-way though.

Remove the kernels and grind it to a smooth puree.

In a pan, add 1tbs butter, flour and cook for about 3 minutes.

Add puree and milk to the pan and mix them properly.

Season with salt and pepper. Add cumin powder and chilly powder and cook for another 4 minutes.

Finally, add the lemon juice, give it a mix and keep it aside. Your sauce is done.

In another pan, add some oil and saute the bok choy and onions separately. Don't cook for more than 4 minutes - keep the crunchy bite and don't make it soggy.

Once done, keep it aside.

Using a paper towel, pat dry the scallops. Dust it with some salt and pepper.

Heat another pan with 1 tbs butter and once it hot enough, put the scallops.

After about 2 minutes, turn it to the other side and cook for another 1 minute.

In a serving platter, add some sauce in the base.

On top of the sauce, arrange some bok choy followed by some onions.

Arrange the scallops on top of it and add some more sauce on top.

Garnish with some more onions and serve it hot.