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MAKE THE CORN PUDDING:
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Preheat the oven to 400F.
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Butter four 1-cup ramekins.
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In a medium saucepan, combine the corn, milk and heavy cream and simmer over moderately high heat for 2 minutes.
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Puree half of the mixture in a blender.
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Return the puree to the saucepan.
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In another medium saucepan, melt the butter.
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Add the flour and cook over moderately high heat, stirring, for 1 minute.
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Gradually whisk in the corn mixture and bring to a boil, then simmer, whisking, for 1 minute; season with salt.
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Remove from the heat and whisk in the egg yolks.
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Let cool until warm, about 20 minutes.
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In a large, stainless steel bowl, using a handheld mixer, beat the egg whites with a pinch of salt until firm peaks form.
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Fold one-third of the beaten whites into the corn mixture, then fold in the remaining whites.
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Spoon the mixture into the ramekins.
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Set the ramekins in a small baking dish and carefully add enough water to the dish to reach one-third of the way up the sides of the ramekins.
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Bake for about 30 minutes, until the puddings are just slightly jiggly in the center.
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MEANWHILE, PREPARE THE SCALLOPS:
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In a large skillet, heat 3 tablespoons of the olive oil until smoking.
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Season the scallops with salt, & white pepper, add them to the skillet and cook over high heat until browned on the bottom, about 3 minutes.
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Turn and cook the scallops for 1 minute longer.
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Remove the skillet from the heat and transfer the scallops to a large plate.
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Add the anchovies to the skillet and cook over moderately high heat, stirring, until they dissolve, about 2 minutes.
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Add 1 tablespoon of the lemon juice and the water to the skillet and simmer until thickened, scraping up the browned bits on the bottom of the pan, about 1 minute.
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Remove from the heat.
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Stir in the basil or Italian seasoning and any accumulated juices from the scallops.
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Season with salt & white pepper.
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Return the scallops to the skillet and keep warm.
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In a bowl, toss the pea shoots with the remaining 1/2 tablespoon of olive oil and 1 teaspoon of lemon juice; season with salt.
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Arrange the scallops on 4 plates and pour the basil-anchovy sauce on top.
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Mound the pea shoot salad alongside and serve with the corn puddings.
