Set a large Dutch oven over medium heat and add 1 tablespoon of the olive oil and 1 tablespoon of the butter. Once the butter melts, add the bell peppers, red onions, green onions and garlic to the pot. Cook the vegetables, stirring often until they begin to wilt, about 5 minutes. Season the vegetables with the jerk seasoning, red pepper flakes, fresh ground black pepper, salt and white pepper. Continue to cook as the vegetables wilt.
In a separate large skillet, add 1 tablespoon of olive oil and 1 tablespoon of butter. Season the shrimp with 1 tablespoon of the jerk seasoning and sear in the pan for about 3 minutes. Remove and set aside. Add another tablespoon of olive oil and another tablespoon of butter to the skillet that had the shrimp in it and toss the scallops with the remaining tablespoon of jerk seasoning. Sear the scallops in the pan until well caramelized and nearly cooked through, about 11⁄2 minutes per side. Remove the scallops, set aside and continue with the vegetables. Pour the coconut milk over top the vegetables and bring to a bowl. Add the shrimp to the Dutch oven followed by the cooked penne. Stir well to combine and add the scallops. Continue to toss the scallops and the pasta. Place a lid on the Dutch oven, reduce the heat to low, and cook the pasta for another 5 minutes.
After 5 minutes, remove the pasta from the heat, stir in the lime juice and serve in pasta bowls with the shaved parmesan cheese.
