Grill corn over high heat for 7 minutes, turning occasionally. Cool and cut corn kernels from cobs. Toss corn with remaining ingredients in a bowl. Makes about 1 quart.
For the aioli:
Purée all ingredients except the oil in a blender; with blender running, slowly drizzle in the oil until fully incorporated. Makes about 1¼ cups.
For the romesco sauce:
Pulse all ingredients except the oil in a food processor until all ingredients are finely chopped; with processor running, slowly drizzle in the oil until fully incorporated. Makes about 2 cups.
Wrap 5 scallops with 1 strip prosciutto each. Heat 2 tablespoons clarified butter in a large, heavy-bottomed sauté pan over high heat. Once wisps of smoke begin to rise from the butter, add scallops and sear 4 minutes or until browned, turning once.
Place about ¾ cup corn salad in center of plate; dollop with 1 tablespoon aioli. Drop 5 dollops of romesco sauce around corn salad; place 1 seared scallop on each dollop.