Drizzle a medium non-stick pan with a little bit of olive oil and preheat over medium-high heat. When your pan is nice and hot, add the scallops and cook without moving for about 1 minute, until a nice golden crust forms.
Flip the scallops over using tongs and continue cooking until they get the nice crust on that side too. Remove from pan and set aside.
Add the shrimp to the pan and quickly sauté them until they just turn pink and opaque, not really much more than a minute. Remove from pan and set aside.
Add the salmon to the pan and cook until it just turns opaque, again, this shouldn't take much more than a minute or two. Add the salmon to the reserved sauce and stir it in. Reserve.