Pat the scallops dry with a paper towel to remove excess moisture. Season them all over with Cajun seasoning.
Dice the red and yellow bell peppers, jalapeño (if using), and red onion. Mix them with the corn and season with salt and pepper to taste.
Heat a non-stick pan over high heat and drizzle in the oil. Once hot, add the scallops and sear for about 1 to 2 minutes per side, until golden brown. Remove from the pan and set aside.
In the same pan, add the diced vegetables and sauté for 1–2 minutes, just until they get a bit of color.
Spoon the sautéed veggies onto a plate, top with the seared scallops, and garnish with fresh parsley.
