For barramundi and salmon:
- Pat the fish dry with a paper towel (if using king salmon, cut in half crosswise); season the fish lightly with salt and pepper.
In the same pan used for the corn, warm 1 to 2 tablespoons oil over medium-high heat until hot but not smoking. Add the fish, skin side down, and cook until the skin is crisp, 4 to 5 minutes. Turn and cook until the flesh is opaque and flaky, 2 to 3 minutes. Transfer to a plate.
For halibut:
- Pat the fish dry with a paper towel; season lightly with salt and pepper.
In the same pan used for the corn, warm 1 to 2 tablespoons oil over medium-high heat until hot but not smoking. Add the fish and cook until lightly browned on the bottom side, 4 to 5 minutes. Turn and cook until the flesh is opaque and flaky, 2 to 4 minutes. Transfer to a plate.
For scallops:
- Pat the scallops dry with a paper towel; season lightly with salt.
In the same pan used for the corn, warm 1 to 2 tablespoons oil over high heat until hot but not smoking. Add the scallops and cook without turning until golden brown on one side and starting to turn opaque, 2 to 4 minutes. Turn and continue cooking for about 30 seconds for translucent or 1 to 2 minutes for opaque. Transfer to a plate.
While the seafood is cooking, finish the salad and the chile sauce.