Season scallops with blackening seasoning, then sear on both sides, set aside and keep warm. In the same skillet used for the scallops, briefly sauté red peppers until edges start browning then add cherry tomatoes and mustard greens. Shuck oysters, squeeze lemon juice and drizzle with olive oil. Cook for 2 minutes, then season with salt. Plate accordingly with all components and garnish with green onions and fresh parsley.