1. Cut each nectarine against the pit on two sides. Lay the cut pieces face-down on a cutting board and cut into thin slices. Set aside. Remove the remaining flesh from the pits of each nectarine and place in a blender. Add the orange juice and blend until a smooth purée forms. Season with salt and pepper and set aside.

2. Season the scallops with salt and pepper. Heat a medium skillet over medium-high heat and add the canola oil. Once the oil is very hot, add the scallops and sear on one side for 3 minutes. Add the butter to the pan and turn the scallops over. Use a pastry brush to baste the scallops with the butter and cook for 30 seconds until the scallops are opaque. Remove the scallops from the pan and reserve.

3. To serve, spoon a bit of the nectarine purée in the center of four small plates. Place two scallops on each plate, along with a bit of mustard, the nectarine slices and the lemon-balm garnish. Serve immediately.