Blackened Scallops with Charred Corn and Brussels Sprouts

Ingredients

• 1 tablespoon smoked paprika
• 2 teaspoons kosher salt , plus more to taste
• 1 teaspoon cayenne pepper
• 1 teaspoon chili powder
• 1 teaspoon garlic powder
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1/2 teaspoon onion powder
• 1/2 teaspoon black pepper
• 12 ounces brussels sprouts (about 3 cups), halved lengthwise
• 1/4 cup grapeseed oil , divided
• 3 cups fresh corn kernels (from about 4 large ears)
• 6 tablespoons unsalted butter (3 ounces), divided
• 1 small red bell pepper , chopped (about 1 cup)
• 1 small green bell pepper , chopped (about 1 cup)
• 1/2 cup finely chopped yellow onion
• 12 large sea scallops (about 1 pound), side muscles removed, patted dry

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