Clean the shrimp by using a small paring knife, cut a shallow incision along the top of the shrimp all the way down to the tail. Use the tip of the knife to lift out the vein in the shrimp. Discard the shells and veins. Rinse the shrimp with clean water, if needed, and rest them on a paper towel to dry.
Rinse the scallops and remove the little side muscle, an oblong flap of tissue that's easily cut or pulled away. Dry thoroughly on a paper towel and season generously with Kosher salt. Let sit at least ten minutes and flip. You want them dry.
Heat 2 Tbsp oil to med/high and when hot add the shrimp. Stir fry for 2 to 3 minutes until they turn pink. Remove and drain on paper towels.
Add two additional Tbsp of oil and turn heat to high. After a minute add the scallops and do not move for two minutes. Flip the scallops and cook for an additional 90 seconds. Remove and add to the shrimp.
Reduce the heat to medium. Add 1 Tbsp oil, and sauté the onions for two minutes, and then add the ginger, red bell pepper, mushrooms, and jalapeno, if using. Reduce heat to low.
Stir in mango, cilantro, soy sauce, lime juice, and red pepper flakes, and cook for one minute. Add the shrimp and scallops and quickly stir. Remove from heat and top with toasted coconut and cilantro leaves.Note: If you haven't found toasted coconut flakes, add to a dry pan and heat while stirring until light brown. Serve with your choice of Asian noodle. I like a thin Asian egg noodles or the thicker Udon noodles, but pick whatever you like best. My favorite choice is cooking the egg noodles per instructions and then pan-frying them until browned and crispy on the outside. Add the Shrimp/Scallop mixture to the top of the noodles. You may also substitute rice.
Enjoy