To make the Corn Maque Choux, melt 2 tablespoons of the butter in a large skillet over medium-high heat. Add the corn, onions, green and red bell peppers, 1 teaspoon of the salt, and the cayenne pepper. Cook, stirring, until the vegetables are soft, 4 to 5 minutes. Add the garlic to the pan and cook, stirring, for 1 minute. Add the cream and continue to cook until the cream has reduced and the corn is tender, about 5 minutes. Remove from the heat and cover to keep warm.
Season the scallops with the remaining 1/2 teaspoon salt and the white pepper. Melt the remaining 2 tablespoons of butter in a large skillet or sauté pan over medium-high heat. Add the scallops and sear until just cooked through, about 2 minutes per side.
Divide the Corn Maque Choux among 4 plates, and top each with 2 scallops. Serve immediately, garnished with fried sage leaves, if desired.
Yield: 4 appetizer, or 2 main course, servings