Bring a medium [large] sauce pot of water to a boil. Add the glass noodles and cook until just tender, 8 to 10 minutes. Drain and rinse with cold water.
While the water heats and the noodles cook, prepare the shellfish.

For the shrimp or jumbo shrimp:

• Rinse the shrimp, then drain on a paper-towel-lined plate and pat dry. Season lightly with salt and pepper.

In a large frying pan over medium-high heat, warm 1 tablespoon [2 TBL] oil until hot but not smoking. Working in batches if needed, add the shrimp and cook, turning once, until firm and cooked through, 1 to 2 minutes per side for regular shrimp, 2 to 3 minutes per side for jumbo shrimp. Transfer to a plate. Add more oil between batches if needed.
While the shrimp cook, start preparing the remaining ingredients.

For the scallops:

• Pat the scallops dry with a paper towel; season lightly with salt.

In a large frying pan over high heat, warm 2 to 3 teaspoons oil until hot but not smoking. Working in batches if needed, add the scallops and cook without turning until golden brown on one side and starting to turn opaque, 2 to 4 minutes. Turn and continue cooking for about 30 seconds for translucent or 1 to 2 minutes for opaque. Transfer to a plate. Add more oil between batches if needed.
While the scallops cook, start preparing the remaining ingredients.

• Core and thinly slice the apple.
• Trim the root ends from the scallions; thinly slice the scallions on the diagonal.
• Cut away the core from the tomato; cut the tomato into ½-inch-thick wedges.
• Coarsely chop the cilantro.

In a large bowl, stir together the lime vinaigrette base, cilantro, and ¼ cup [½ cup] oil. Season to taste with salt and pepper. Add the noodles, shellfish, cabbage, apple, scallions, and tomato and toss to coat. Season to taste with salt and pepper.

Transfer the salad to individual bowls, sprinkle with as much Aleppo chile as you like, and serve.