Put a large pot of salted water on to boil, and cook the corn for 7 minutes. Remove from the hot water and cool under cold water. Drain and shave the kernels off the corn into planks and let them rest on a small plate.
Wash and pat dry the Swiss chard leaves, and chop them into 1/2 inch pieces. Place in a large bowl.
Mince 6 cloves of garlic, divide equally into two dishes, half for vegetables, half for sauce.
Zest a whole lemon, divide equally into two dishes, half for vegetables, half for sauce.
Juice a whole lemon, divide equally into two dishes, half for vegetables, half for sauce.
Wash, blot dry, and mince the basil and put on small plate.
Remove the scallops from the wrapper onto a large plate, and blot them dry with a paper towel. Season with salt and pepper.