Coat scallops and shrimp in a mix of Bold and Beefy and Sweet and Savory. Let sit for 15-20 min to marinate.
In a medium pot, cook jasmine rice in a mixture of coconut milk, water, salt and sugar. Follow the cooking instructions on the rice package for temperature and time.
While the rice is cooking, sauté shrimp and scallops in 1 stick of butter until thoroughly cooked.
Add brussel sprouts to the skillet with shrimp and scallops. Season with both Blues Hog seasonings and cover to help the brussel sprouts cook through. Stir occasionally to make sure each side gets cooked. This should take about 10 minutes.
Add an extra sprinkle of Sweet and Savory to the top after plating.
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