Place cleaned sea scallops on a paper towel-lined plate, then place a second paper towel on top, pressing down lightly. Dry. When you remove the paper towels, season scallops on both sides with Kosher salt and black pepper.
In a small skillet, heat neutral oil over medium-high heat. When hot, use a slotted spoon or spider to carefully transfer the dredged capers to the skillet, shaking off as much excess cornstarch as possible. Fry until crispy. Drain on a small plate lined with a paper towel. Set aside.
In the large pot, heat olive oil and butter over medium-high heat. Once melted, add the corn and cook, stirring occasionally. Season with remaining Kosher salt, then add chopped sun dried tomatoes. Cook for 1 minute more. Add the drained orzo pasta to the corn.
Heat a large cast iron or stainless steel skillet over high heat. When very hot, add remaining neutral oil. Carefully place the seasoned scallops in the hot skillet. Cook until the scallops have developed a deep golden brown crust. Add unsalted butter.
Transfer the seared scallops on top of the pasta, then pour any remaining browned butter from the skillet on top. Garnish with the crispy fried capers, a generous pinch of flaky sea salt, and additional ground black pepper, if wanted. Serve immediately!