Dry the salmon fillet and scallops with a paper towel, heat the pan to medium high and drop a coconut oil.
Slowly place the fillet skin down first (use a splash guard if possible), turn it occasionally. Same as scallops, sear them with coconut oil on medium-high heat.
Meanwhile, add coconut milk in a pan and heat until begins bubbling, then add red curry paste and stir.
Add sugar, fish sauce, and shredded lime leaves, stir until coconut milk cracked (when oil floating)
Pour the curry sauce on top of the seared salmon and scallops. Also, top with pure coconut milk and sprinkle some lime leaves.