Heat oil and butter in the same stockpot you seared the scallops in.
Add shallots and saute.
Add garlic for the last minute.
Add corn, potatoes, salt/pepper and wine.
Let simmer down a bit.
Add chicken stock.
Bring up to a boil, then reduce to a simmer and cook covered 20 minutes.
In a measuring cup, whisk the half and half with the flour.
Pour it into the soup with the 2 cobs you reserved and allow it to simmer on low for another 20 minutes.
Taste and add salt/pepper as needed. Add the seared scallops.
Soup will be nice and thick when done.
Serve with scallions.
