½ lb Scallops, large
½ lb Shrimp, peeled and deveined – tails left on
1 tsp Kosher Salt
½ tsp Cumin
1 tsp Garlic Powder
1 tsp Onion Powder
½ tsp Cayenne Pepper
5-6 Key Limes
¼ cup Flat-leaf Cilantro, finely chopped
2 Corn Tortillas, shredded with knife into strips
2 Tbls Olive Oil
2 Shallots, finely shopped
¼ cup Roasted Red Jalapeños, finely chopped
1 clove of Garlic, finely chopped
1 small can mild Green Chilies, finely chopped
¼ cup sparkling wine

Directions:

Seafood:
After cleaning scallops and shrimp, pat dry with paper towel. Make a mixture of the Kosher Salt, Cumin, Chili Powder, and Cayenne Pepper. Dust the seafood in the mixture and let them sit in their spices like a dry rub, meanwhile shred the Corn Tortillas, and fry them in olive oil until crispy and toasty brown.

Sauce:
In a skillet mildly sear and sauté the shrimp in olive oil, cooked until just underdone (they'll warm up in the sauce later and finish cooking); then the same with the scallops, except I put more of a sear on one side (the side that will later be the presentation side). Toss the shallots in the same searing pan to soften up a bit and brown in the leftover olive oil. The garlic goes in during the last 30 seconds or so of this: Then, toss in a ¼ cup sparkling wine to deglaze the pan and scraped up all that lovely caramelized stuff (what the French call fond ) on the bottom. The pan cooled off to a mild simmer, and reduce it a little bit to get rid of most of the alcohol and incorporate that fond into the wine.
Add the juice from the squeezed Key Limes, Red Jalapeños, Flat-leaf Cilantro, and Green Chilies. Mildly simmer to incorporate the flavors. Then, add the shrimp and scallops back in, turn off the heat, and let the shellfish warm up for a minute, maybe two.

Plating was scallops and shrimp on bottom, sauce poured over the top, garnished with crispy tortilla strips.