Clean and pat dry scallops.

Season prawns and scallops generously with salt and pepper.

Cook pasta in salted water until al dente.

While the pasta cooks, prepare the dressing.

Add oil, lemongrass, lime leaves, chilli padi, garlic, galangal, and shallot into cold pan.

Turn heat to med and when oil starts to bubble, turn heat to low.

Let it cook for 10 mins on low, stirring occasionally.

While waiting for oil to be ready, cook seafood.

Heat pan on med high and add 1 tbsp canola oil.

When pan starts to smoke, sear the scallops, 2-3 mins each side or until nicely browned.

Do not move scallops when you place it down.

Remove and set aside.

Then cook prawns, and set aside.

Then fish out all the lemongrass, galangal, and lime leaves.

Your pasta should be about done.

Reserve about 2-4 tbsp pasta water.

Drain pasta and toss pasta in prepared oil, adding reserved pasta water as needed.

Season with salt and pepper to taste.

Turn off heat, and toss in fresh basil.

Plate your pasta.

Serve with a wedge of lime, and garnish with parsley.