A little mix of sweet and spice purees that pairs nicely with the combination of scallops and shrimp.  I've always found that shrimp is a great carrier for a spicy kick - and scallops go extremely well with the more sweet side of the spectrum.  For this dish I chose purees to bring it out.  I served it on a lightly fried piece of polenta.

Serves 2

4 scallops
6 peeled and devined large shrimp
polenta roll
selection of wild mushrooms
olive oil
salt
pepper

For the Squash Puree

1 cup butternut squash (cut into pieces)
1 tablespoon chicken stock
1 teaspoon cream
1 sage leaf
half clove of garlic
knob of butter
salt
pepper

Steam the squash so it's nice and soft, add to a food processor and blend with the chicken stock, sage, garlic.  When nicely pureed return to a pan and heat through, whisking in the cream and butter - a touch of salt and pepper to taste.

For the Red Pepper Puree

1 red pepper
1/4 Cup chicken stock (or more as needed)
half clove of garlic
salt
pepper
1 teaspoon cream
1 teaspoon (or less to taste) "Rooster Sauce" or Sriracha hot chilli sauce as its officially known

Cut and seed the pepper and chop into small quarter inch pieces, place in a pan with the chicken stock and simmer until the pepper is soft and most of the stock is absorbed or reduced.  Transfer to food processor and blend with garlic and rooster sauce.  Add the latter carefully - it will get very hot very quick!  Add the cream to balance, salt and pepper to taste.

All that done, keep the purees warm somewhere while you heat up two sautee pans.  Season the shrimp and scallops with salt and pepper, add a touch of oil to one pan and throw them in.  Meanwhile in the other pan add oil and add four 1/4 inch slices of polenta.  Flip the polenta and the shellfish after three minutes or so and finish.  Remove to a warm plate to rest.  If using wild mushrooms throw them into the polenta pan with a knob of butter and cook through while you plate. 

Using a plating round (goose neck) spoon the squash puree onto one side of the plate, the red pepper puree to the other.  Place two slices of polenta in the middle.  Add the shrimp to the pepper side, the scallops to the squash side.  Top with mushrooms and serve