Each was sautéed separately in French butter. The scallops had a little salt sprinkled on top, then were set aside for 5 minutes — before they had their turn in the pan. The vegetables were sautéed in unsalted butter, then seasoned to taste with salt and pepper prior to plating.
Time: About 30 minutes, including prep. There’s not really a recipe for this, although if anyone wants it, I’ll provide a write-up in the comments.