Slice corn off of cob.

Heat vegetable oil in pan until hot, saute corn until golden brown, 3-5 minutes. Set aside to cool.

In another pan, heat vegetable oil until hot. Salt scallops then sear for 2-3 minutes on each side until golden brown. Slice in half to create 10 round scallop discs.

Mix corn, feta, tomatoes and basil together. Season with salt and pepper.

To compile, place spoonful of corn salad on each cracker. Top with 2 pieces of scallop and 1 sprig of basil.