scallops with pancetta & sweetcorn succotash

Name: scallops with pancetta & sweetcorn succotash
Ingredients: 2 tbsp olive oil; 2 sweetcorn on the cob; 1 small onion, finely diced; 1 garlic clove, crushed; 75g pancetta, diced; 100g fresh or frozen baby broad beans; 1⁄2 red pepper (about 100g), deseeded and diced; 100ml chicken stock; 1⁄2 lemon, juiced; 2 tbsp single cream; 6 scallops; 1 tbsp unsalted butter; 1 tbsp chopped chives