In a medium sized bowl, mix the sweet chili sauce, soy sauce, chili- garlic paste and ginger root together. Add the seafood, stirring until all is coated. Let sit for 20 minutes.
In a large bowl, toss the finely sliced cabbage with the ginger dressing and set aside.
Heat a large skillet over medium- high heat. Add 2 T vegetable oil to the pan and heat until shimmering.
Add the scallops to the pan and sear until they release from the pan, and a golden brown crust has formed. Flip the other side and repeat.
Divide the cabbage between plates and top with the cooked scallops.
Add the shrimp to the pan and quickly saute until they are cooked through. Add to the bowls. Sprinkle with green onions and sesame seeds and serve.