In a large skillet over medium high heat, melt butter and olive oil together. Once hot, add scallops and let sear until brown, around 1-2 minutes. Flip and brown the other side then remove from skillet and place on plate. Set aside. Do not wipe skillet.
In the same skillet over medium heat, add shallots and garlic and sauté until fragrant, then add the zucchini and cherry tomatoes. Cook until zucchini is softened and tomatoes have shriveled a bit and burst, about 8-10 minutes.
Add the corn, season with salt and pepper to taste then add the scallops back in to finish cooking. Should take about 3-4 minutes more, no longer.