In a saucepan over medium heat bring 1½ cups of water to a boil. Add farro, and cook on medium-low heat until the farro is tender, about 20 minutes. Strain any remaining water then set aside.
Heat a grill pan over medium heat until almost smoking. Add slices of zucchini and squash, cooking until grill marks appear. Flip the slices and cook for an additional 2 minutes. Remove and set aside.
Remove side muscle from the scallops and pat dry. Heat a large nonstick skillet over medium heat, add olive oil and heat. Season the scallops on both sides with salt and pepper then add to the pan.
Sear until the bottoms of the scallops are golden brown, about 3 min. Flip and add 2 tbsp of the butter to the pan and cook for an additional 2 min.
Remove the scallops from the pan and set aside then add the remaining butter to the pan, cooking until the butter smells nutty and pale brown, about 3 minutes.
Add the lemon and chives to the pan, swirling to combine. Set the sauce aside until ready to serve.
Divide arugula among serving bowls and top with farro, corn, zucchini and squash. Top with scallops and drizzle the pan sauce over the top. Garnish with chives and serve.