Before starting, preheat the broiler to high. Wash and dry all produce. Remove 2 tbsp (4 tbsp) butter from the fridge and set aside to come up to room temperature. Husk corn. With corn on its side, carefully cut corn from cob, turning cob as you go. Add corn to an unlined baking sheet. Char corn in the top of the oven, stirring halfway through, until tender and some dark-brown spots appear, 5-6 min.

While corn broils, peel, then mince or grate garlic.Zest, then juice lemon.Pick tarragon leaves from stems, then finely chop.Cut sections off peach, avoiding pit, then cut each section into 1/2-inch pieces.Halve ciabatta. Using a strainer, drain and rinse scallops, then pat dry with paper towels.

Add 1 tbsp (2 tbsp) lemon juice, 1 1/2 tbsp (3 tbsp) oil, 1/4 tsp (1/2 tsp) sugar and 1 tbsp (2 tbsp) tarragon to a large bowl. Season with salt and pepper, to taste, then whisk to combine.Combine 2 tbsp (4 tbsp) softened butter and half the garlic in a small bowl. Season with salt and pepper.

Spread garlic butter over cut-sides of ciabatta.Transfer ciabatta, cut-sides up, to the same baking sheet (from step 1). Toast in the middle of the oven until golden-brown, 3-4 min. (NOTE: Keep your eye on ciabattas so they don't burn!)Halve ciabatta diagonally.

Meanwhile, heat a large non-stick pan over medium-high heat.When hot, add 1 tbsp (2 tbsp) butter, then swirl the pan until melted.Add scallops, then season with salt and pepper. Sear, flipping halfway through, until golden-brown, 1-2 min per side.**Remove the pan from heat, then add lemon zest and remaining garlic. Toss scallops until fragrant, 15 sec.

Add peaches, corn, arugula and spinach mix and spring mix to the bowl with dressing. Toss to combine.Divide salad and ciabatta between plates. Top salad with feta, then scallops.Sprinkle any remaining tarragon over top. Drizzle any remaining brown butter over scallops, if desired.