Shell the prawns and devein them. Brush them and the scallops with 1 Tbsp of the olive oil. Sprinkle the pepper in a non stick sauté pan and place over low heat. Let the pepper heat gently and then pour the remaining 2 Tbsp of oil. Add the shrimp and scallops and cook over high heat for 40 seconds on each side. Sprinkle with the fleur de sel. Divide the seafood among three warm plates and drizzle with the pan juices. Serve at once.

Serves 3