Heat a heavy skillet over high heat. Dust the scallops with the Creole seasoning and salt, dip them into the melted butter, and sear them on each side for about a minute. Remove the scallops from the pan and reduce heat to medium-low.
Add the remaining butter, olive oil, shallots, leeks, celery and crushed red pepper to the pan. Cook until tender.
Add wine, lemon juice, mushrooms, tomato, and 1/4 cup of water from the pasta boiling pot. Bring to a simmer. Reduce the liquid by half, and return the scallops to the pan.
Add pasta to pan and toss to combine with other ingredients. Serve sprinkled with a little of the lemon peel and parsley, mixed together.
