Coat scallops with seasoning on both sides, press seasoning into scallop
In a saute pan with very little oil, sear the scallops on both sides for good color, do not move them to check until you begin to see a little browning on the edges
Check to make sure Scallops are done (they will no longer be translucent) and serve on a bed of the Corn Medley
While scallops are cooking in a saute pan add the butter, and allow to melt.
Add corn and red peppers to pan and saute for 5 minutes until partially cooked.
Add rice to corn and continue cooking on low until the scallops are done (you may need to add a little water to the pan)
Right before serving add in the diced nectarine and on high heat saute for a minute or two.
Add chopped cilantro and toss mixture.
Place a large spoonful of the Summer medley on a serving plate and arrange scallops on top.
Pour any juice from the pan over the scallops and serve immediately