Dice the onion into 1/4" pieces. Set aside. Clean and dice the celery stocks into 1/2 inch pieces and set aside. Seed and dice bell pepper into 1/2" pieces. Set aside. Wash the tomato and dice into small 1/2 inch pieces or cubes and set aside.

If the shrimp is frozen, rinse in cool water and then remove the shell and clean the back of the shrimp using a small knife and rinsing each shrimp under fresh cool water. If the shrimp is fresh, simply peel and clean. Set shrimp aside. If the scallops are frozen, thaw in fresh, clean water and set aside. If the scallops are fresh, simply rinse and set aside.

Place the skillet over medium heat. Add olive oil. Place the chopped onion, celery and bell pepper over the olive oil and cook for 5 minutes, stirring occasionally. Sprinkle cumin, salt, black pepper, lemon juice & chili powder over the onion, celery and tomato mixture and mix/stir well. Add the tomato, shrimp and scallops and mix well. Cook for 5 more minutes or until shrimp and scallops are cooked to desired texture. Serve.

I have served this with Spanish rice and plain rice, both go well.