To make the passion fruit salsa, heat the oil in a 4-quart pot and add the red peppers and jalapeños and cook stirring for 2 minutes. Then add the pineapple and ginger and continue to cook and stir for another minute before adding the pineapple juice and passion fruit puree.
Bring to boil and reduce heat and simmer for 10 minutes until slightly thickened. Cool and reserve.
To make the rice, wash rice in several changes of water to remove excess starch.
Put coconut milk, along with canela, ginger, salt into a saucepan and bring to a simmer. Remove from heat and steep for 10 minutes. Strain into another saucepan and add rice, stir once, reduce heat to very low and cook, covered, until tender and dry, about 25 minutes.
To make the salsita, brush pineapple slices lightly with oil and place on medium-hot grill. Grill 3 to 5 minutes per side or until lightly browned with grill marks.
Julienne pineapple. Combine pineapple and remaining ingredients for salsa; toss to combine. Reserve.
Add whole cilantro leaves and salt, to taste, before serving.
To make the scallops, heat the oil in a sauté pan. Season the scallops with salt, and sear on one side for 3 minutes until scallops are a rich golden brown before turning to finish cooking on the other side for an additional 2 minutes.
Transfer scallops to a plate and keep warm. Heat a small sauté pan with a small amount of oil and sauté the sliced garlic until lightly toasted then add the red pepper flakes. Quickly add 2 ounces of the passion fruit sauce, the butter and cilantro.
To plate spoon some coconut jasmine rice onto the center of a warm plate and nestle the scallops around.
Spoon some of sauce on top of each scallop. Garnish with some grilled pineapple salsita and thinly sliced scallions.