To make the salsa, preheat the oven grill. Brush a little oil on the corn and cook under the grill, turning regularly for 10 minutes until lightly charred all over. Cool enough to handle then cut the kernels off the cob and place in a bowl. Mix in the remaining salsa ingredients and season with salt.
Heat a pan over a medium heat and warm the tortillas for a minute on each side. Keep warm in a clean tea towel.
Return pan to stove and heat over a high heat. Add the oil. Pat the scallops dry and season with salt. Sear on one side for no more than a minute, turn and add the butter and paprika and cook for a further 20 seconds. Remove off the heat and squeeze over 1/2 lime.
To assemble tacos, add cabbage to warm tortillas and top with scallops and corn salsa. Drizzle over smoked paprika butter.
