Season scallops with salt and pepper. Into a small bowl place the flour and add the scallops. Toss until all the scallops are evenly coated in flour.
Season squash with salt and pepper. To a hot pan add ½ tablespoon of oil. Add in the squash so each piece is flat on the pan, and they are not overlapping. Cook for 3 minutes on each side. A brown crust should form on each piece. Remove from pan and set aside.
Into the hot pan that was used to cook the squash, add another ½ tablespoon of oil. Add in scallops so that none are overlapping. Cook for 2 minutes on each side. Add in an additional teaspoon of oil if the pan becomes dry. Remove from pan and set aside.
Into the same hot pan, reduce heat to medium and add butter. Add in peas and corn. Season with salt and pepper. Cook for 2 minutes. Add in white wine and stir. Immediately after, add scallops into the pan and stir.
To plate, lay rounds of squash flat on a plate. Place one scallop on top of each piece of squash. Spoon corn and peas around the plate. Garnish with green onions.