Over parchment paper, grate the corn on the largest holes of a box grater, catching as much of the liquid as possible. Transfer shavings and liquid to a bowl.
In a saucepan, heat half of the butter over medium-low heat. Add the corn and its juices to the pan. Season with salt and pepper and cook, stirring, for 5-10 minutes, until the mixture thickens slightly and the raw taste is cooked out of the corn.
Stir in the fresh herbs. Add the remaining butter off-heat, and stir to combine. Taste and season with additional salt and pepper if needed.
Scallops
Preheat a heavy-bottomed skillet over medium heat. Remove the side muscle from the scallops and pat dry. Season lightly with salt and coriander.
Add the oil to the pan and allow to heat. Swirl the oil around the pan to coat the bottom. Place the seasoned scallops in the pan and cook for about 1-2 minutes per side, turning once. Once evenly browned, remove the scallops from the pan and Place on a paper towel to drain any excess oil.
To serve: Spoon the Fresh Polenta in the center of 4 plates. Arrange three scallops per plate on the corn mixture. Garnish with popcorn shoots or baby arugula and serve immediately.
