For the basil oil: Place the basil into the oil and set aside to infuse.
For the basil creamed corn: Cook the shallots in the butter over low heat, covered, until translucent, about 4 minutes. Add the cream and corn kernels, and cook over low heat for another 2 minutes. Taste and add some sugar (up to 1/4 cup) if the corn is not sweet enough. Cook over low heat until the cream reduces and thickens, 8 to 12 minutes more. Add the basil and remove from the heat.
For the scallops: Add the canola oil to a very hot large skillet. When shimmering, add the scallops and sear until lightly browned, 1 to 1 1/2 minutes per side.
To serve, divide the creamed corn among 4 plates and top with the scallops. Crumble over the prosciutto and drizzle with basil oil (holding back the leaves).
This recipe was created by a contestant during a cooking competition. It has not been tested for home use.
Recipe courtesy of Michele Ragussis