1 Each(s) large red bell pepper
3 Cup(s) fresh, frozen, or canned corn kernals
3 1/2 Cup(s) milk
2 Tablespoon(s) butter
1 1/5 Cup(s) diced onion
1/2 Teaspoon(s) dried thyme
1 1/2 Pound(s) scallops (whole if bay scallops, halved if sea scallops)
1/4 Teaspoon(s) Tabasco sauce
1 Pinch(s) salt and pepper
Preheat the broiler. Place a sheet of foil on a broiler and place the pepper on top. Position the pan so the top of the pepper is about 2 inches from the source of the heat. Broil, turning the pepper until all sides are evenly charred, about 15 minutes. Remove the pepper, keeping it on the foil and wrap tightly until cooled. Skin the pepper on the foil. Halve and remove stem, seeds, and inside ribs. Do not rinse the pepper, but flick off the seeds with a knife tip. Set the pepper aside. Stain the contents of the foil in a strainer over a bowl to reserve the juices. Cut the pepper into small dice and add to the juices. Set aside.
Combine half of the corn kernels and 1-1/2 cups of the milk in a food processor; process until the corn is pureed. Place a strainer over a bowl and strain the milk mixture. Press down on the corn skins to extract as much flavor as possible. Discard the skins. Set the mixture aside.
Melt the butter in a large, broad saucepan. Add the onion and cook over low heat, stirring until the onion is softened, but not browned. Add the corn-flavored milk mixture, the remaining milk and corn kernels, the diced pepper and juices, thume, salt, and black pepper. heat until simmering. Stir in the scallops and cook, stirring just until cooked through, about 2 minutes. Add red papper sauce, to taste.