Season the scallops with Rustic Rub. Heat the oil in a large saute pan. When the oil is hot, sear the scallops for 2 minutes on each side. Remove from the pan. Spoon 1/4 cup of the puree in the center of each plate. Arrange four scallops around the sauce. Spoon the guacamole on top of each scallop. Garnish with the sour cream, tortilla strips, parsley, and peppers.