Peel and de-vein the shrimp, leaving tails intact if desired. Halve scallops horizontally.
Rinse shrimp and scallops; pat dry with paper towels. Set aside
In a large resealable plastic bag combine the flour, paprika, ¼ tsp of the sea salt, the sugar, freshly ground black pepper, and cayenne pepper.
Seal bag; shake to combine before adding the shrimp and scallops
Seal bag and shake again until the shrimp and scallops are coated. Set aside.
Melt 1 Tbsp butter in a large nonstick skillet over medium-high heat.
Add garlic and the remaining ¼ tsp sea salt; cook and stir for 30 seconds.
Add shrimp and scallops to the pan in an even layer; cook for 2 minutes.
Stir in tomatoes, broth, vermouth, and lemon juice; cook for 2 to 3 minutes or until shrimp and scallops are opaque, stirring occasionally.
Remove from heat; stir in the remaining 1 tablespoon butter, the parsley, and chives.
Serve in shallow bowls with hot cooked brown rice or pasta