• Peel and thinly slice the shallots.
• Cut the cucumber lengthwise into quarters, then crosswise into 1-inch pieces.

In a large bowl, combine the shallots, cucumber, and coconut vinegar and season generously with salt and pepper. Using the bottom of a cup or glass, lightly smash the vegetables until the cucumber starts to release its juices and the skin begins to split. Let stand while you prepare the shellfish.

For the shrimp:

• Rinse and drain the shrimp. Pat dry on a paper-towel-lined plate. Season lightly with salt and pepper and sprinkle with the arrowroot powder.

In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. 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 paper-towel-lined plate.

For the scallops:

• Rinse and drain the scallops. Pat dry on a paper-towel-lined plate. Season lightly with salt and sprinkle with the arrowroot powder.

In a large frying pan over high heat, warm 1 to 2 teaspoons oil until hot but not smoking. 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 paper-towel-lined plate.

While the shellfish is cooking, assemble the salad.

To the bowl with the shallots and cucumber, add the cabbage, carrots, and 1 to 2 tablespoons oil. Season generously with salt and pepper and toss to combine.

In a medium bowl, stir together the shellfish and hot sauce; season to taste with salt and pepper.

Transfer the smashed cucumber salad to individual bowls, top with the shellfish, and serve.