First, prepare the scallops. Dissolve the salt in the water to make a brine. Soak the scallops in the brine for 10 minutes. Drain completely, and arrange in a single layer on a tray lined with about five layers of paper towels. Cover completely with another stack of paper towels and let dry, 15 minutes.

Next, boil the pasta. In a large pot, bring the water to a rolling boil. Add the salt, return the water to a boil, and add the pasta. Cook until al dente according to package instructions. When the pasta is done, reserve ½ cup of the pasta water, and drain the pasta in a colander.

While the pasta is cooking, make the sauce. In a large skillet over high heat, heat the olive oil. When the pan is very hot, add the scallops and let sear, undisturbed, about 1 ½ minutes.

Add the shrimp, garlic, cilantro, and chili flakes to the pan and cook, undisturbed, 2 minutes.

Flip all the seafood over and continue cooking, another 1 ½ minutes.

Add the water, chicken stock powder and lime juice and stir to combine, scraping off the brown bits from the bottom of the pan.

Turn down the heat to medium low, and add the salt, black pepper, and butter. Stir until butter is melted.

Add the cooked pasta, and toss until thoroughly coated and combined.

Add the reserved pasta water, and toss to incorporate. Adjust seasoning to taste.

Serve immediately.