• Cut the peaches in half and remove the pits.
• Cut the radishes lengthwise into quarters.
• Trim the root ends from the scallions; cut the scallions on the diagonal into 2-inch pieces.
• Strip the mint leaves from the stems; coarsely chop the leaves for garnish.

In a dry large frying pan over high heat, add the peaches, cut sides down, and cook without turning until lightly browned, 3 to 5 minutes. Transfer to a cutting board to cool slightly. Cut the peach halves into ½-inch-thick wedges.
In the same pan over high heat, warm 1 teaspoon oil until hot but not smoking. Add the radishes and scallions and cook, stirring occasionally, until lightly charred and just softened, 3 to 5 minutes. Transfer to a medium bowl to cool slightly. Add the peaches and season to taste with salt and pepper. Wipe out the pan.
While the salad cooks, prepare the seafood.

For the salmon or halibut:
Pat the fish dry with a paper towel; season generously with salt and pepper. In the same pan used for the salad, warm 1 to 2 tablespoons oil over medium-high heat until hot but not smoking. Add the fish (skin side down for the salmon) and cook until lightly browned (and the salmon skin is crisp), 4 to 5 minutes. Turn and cook until the flesh is opaque and flaky, 2 to 4 minutes. Transfer to a plate.

For the scallops:
Pat the scallops dry with a paper towel; season lightly with salt. In the same pan used for the salad, warm 2 to 3 teaspoons oil over high heat until hot but not smoking. Add the scallops and cook without turning until golden brown on one side and starting to turn opaque, 2 to 4 minutes. Turn and continue cooking for about 30 seconds for translucent or 1 to 2 minutes for opaque. Transfer to a plate.

Transfer the seafood and stone fruit salad to individual plates. Top the seafood with as much “creamy” citrus dressing as you like and garnish the seafood and salad with the mint. Serve any remaining dressing on the side.