Summer Squash and Shrimp Fricassee

Name: Summer Squash and Shrimp Fricassee
Ingredients: 2 (5-ounce) bunches scallions; 2 tablespoons olive oil; 6 medium garlic cloves, thinly sliced(about 2 1/2 tablespoons); 2 fresh or dried bay leaves; 1 ½ cups fresh corn kernels (from 2 ears corn); 1 pound peeled and deveined raw large shrimp, tail-on; ½ cup shrimp stock or fish stock; 1 small fresh habanero chile (about 1/2 ounce), seeded and minced (about 1 teaspoon); 1 pound summer squash, chopped into 1/4-inch pieces (about 3 2/3 cups); 1 medium tomato (about 8 ounces), finely chopped (about 1 cup); ½ cup dry white wine; 3 tablespoons chopped fresh flat-leaf parsley; 2 tablespoons fresh thyme leaves; 2 tablespoons fresh lemon juice (from 1 lemon); 2 teaspoons kosher salt; 1 teaspoon black pepper; 2 tablespoons unsalted butter