Heat 1 tablespoon oil in a large nonstick skillet.
Season the scallops with 1 tablespoon of the Creole seasoning. Sauté for 3 minutes per side. Remove and reserve.
Add the remaining tablespoon oil to same skillet. Add peppers, onion, celery and garlic. Cook for 5 minutes, stirring occasionally.
Add remaining tablespoon Creole seasoning, the stewed tomatoes and tomato paste. Break up tomatoes with spoon. Simmer, covered, 4 minutes.
Return scallops and any accumulated juices to skillet. Stir in lemon juice and heat through. Serve with the cooked rice.