Thaw and rinse Large Shrimp (12 ounce) and Scallops (6 ounce). Pat dry with paper towels. Lightly season with Salt and Pepper (to taste). Stir well and set aside.
Slice the Fresh Ginger (0.3 ounce) thinly and add to a bowl.
Slice the Garlic (2 clove) thinly. Add to same bowl as the ginger.
Chop the Scallion (1 stalk) finely. Add to same bowl as the ginger and garlic.
Add Crushed Red Pepper Flakes (1/2 teaspoon) to the ginger, garlic, and scallion.
Seed and slice the Jalapeño Pepper (2). Chop the Celery (3 stalk) roughly and add to the bowl with green peppers.
Chop the Red Bell Pepper (1) roughly. Set aside with celery and green peppers.
Heat Canola Oil (2 tablespoon) in a large skillet over high heat until simmering.
Add sliced fresh ginger, sliced large garlic cloves, finely chopped green onion, and red chili flakes in the skillet. Sauté until fragrant, about 1 minute.
Stir in Thai Kitchen@ Roasted Red Chili Paste (1 1/2 tablespoon) and mix with the herbs.
Place all of the celery, green jalapeno peppers, and red bell pepper in the skillet and sauté for a minute.
Add peeled and deveined large shrimp and sliced sea scallops.
Sprinkle with salt and pepper. Continue cooking for another 2-3 minutes or until the shrimp turns pink and the vegetables are tender but still crunchy.
Serve over rice or quinoa. Enjoy!