Start by making the corn purée. In a small saucepan, heat olive oil over medium heat. Add the fresh corn kernels and cook, stirring occasionally, until the corn is tender, about 5 minutes.

Add the chicken stock and heavy cream to the saucepan and simmer. Cook for 5-10 minutes, until the liquid has reduced slightly and thickened. Remove from heat and blend the mixture in a blender or food processor until smooth. Season with salt to taste.

Next, make the squash purée. In a large saucepan, combine the cubed butternut squash and chicken stock. Bring to a simmer and cook for 10-15 minutes, until the squash is tender. Drain any excess liquid and blend the squash in a blender or food processor until smooth. Season with salt.

To make the maple gastrique, combine maple syrup and apple cider vinegar in a small saucepan. Bring to a simmer and cook for 5-10 minutes, until the mixture has reduced by about half and thickened slightly. Remove from heat and whisk in the unsalted butter until fully incorporated.

For the fried sage, heat vegetable oil in a small saucepan over medium-high heat. Add the sage leaves and fry until crispy, about 30 seconds to a minute. Remove sage leaves from the oil using a slotted spoon and transfer to a paper towel-lined plate to drain excess oil.

To cook the scallops, season them generously with salt and pepper on both sides. In a large skillet, heat the olive oil and unsalted butter over medium-high heat until hot. Add the scallops and cook for 1-2 minutes on each side, until golden brown and cooked through.

To assemble, spoon corn purée and squash purée onto plates. Top each plate with 3 cooked scallops. Drizzle maple gastrique over the scallops and around the plate. Garnish with fried sage leaves. Serve immediately.