Pat dry the scallops with paper towels. (remove the mussel if its still attached to the side of the scallop and discard)
Season the scallops with seasoning on both sides
In a saute pan with very little oil over medium-high heat, sear the scallops allowing a little bit of a crust to build up on the scallop, it can take 2-4 minutes depending on the heat and the pan. (do not move the scallops to check until you begin to see a little browning on the edges)
Turn the scallop to sear the other side. (use a good metal spatula to get under the scallop so you don’t leave the best part stuck to the pan). The scallops will no longer be translucent when they’re done.If you prefer slightly underdone scallops, feel free to cook them to your tastes.
While the scallops are searing, in another saute pan add the butter, and allow it to melt.
Add the corn and red peppers to pan and saute for 3-4 minutes until partially cooked.
Add the rice and peaches to the corn mixture and continue cooking on low until the scallops are done (you may need to add a little water to the pan)
Add the chopped cilantro, reseason as needed with sea salt and black pepper.
Place the rice on your serving platter or individual dishes topped with the pan-seared scallops.
Garnish with sliced limes, chopped red pepper, scallions, cilantro and serve.