Assemble the dressing: place all ingredients except oil, salt and pepper in a small bowl and whisk to combine. Drizzle in the oil until combined. Season with salt and pepper.
Place half the shrimp between two sheets of plastic wrap. Pound until flattened into a single layer. Repeat with the remaining shrimp. Set aside in the refrigerator.
Heat enough oil to cover the bottom of a medium skillet. Add the scallops and sear until browned on each side and just cooked through.
Transfer the shrimp sheets to a plate and coat with the dressing. Slice the carrot and cucumber. Place on the shrimp with the radish sprouts and cilantro leaves.
Top with the scallops, avocado, lime wedges and chili slices. Add a few drops of Valentina sauce and season with salt and pepper.