In a food processor, combine tequila, mango nectar, and chipotle (or roasted jalapeno) pepper.
Process. Place in a saucepan over medium-high heat and cook until mixture becomes a little think. Taste and add salt and pepper as needed.
While the sauce cooks, heat a saute pan and add peanut oil. Saute scallops and shrimp for three to four minutes (depending on size), until done.