• Peel the cucumber, if desired; thinly slice enough cucumber to measure ¾ cup [1½ cups].
• Strip the kale leaves from the stems; coarsely chop the leaves.
• Trim the root ends from the scallions; thinly slice the scallions.

In a small bowl, season the cucumber lightly with salt and as much sazón seasoning as you like and toss to coat.
In a medium bowl, combine the kale with 1 teaspoon [2 tsp] oil and ½ teaspoon [1 tsp] salt and gently massage the leaves. Add the scallions, carrots, and as much Mayan chipotle dressing as you like and toss to coat (set aside any remaining dressing for serving). Season to taste with salt and pepper.
Let the cucumber and kale salad stand, tossing occasionally, while you prepare the rest of the meal.

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 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 plate. While the shrimp cook, prepare 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 1 to 2 tablespoons 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 plate.
While the scallops cook, prepare the remaining ingredients.

• Thinly slice the radishes.
• Using your hands or a sharp knife, peel the oranges. Working over a small bowl, cut along both sides of each membrane to release the segments into the bowl. Alternatively, cut the fruit in half crosswise and separate each half into segments. Discard any seeds.

Divide the cucumber among individual bowls and top with the kale salad, radishes, oranges, and seafood. Drizzle with any remaining dressing and serve.