Scallop and Lobster Enchilada

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1 1/2 tablespoons vegetable oil

1 1/4 cups diced sea scallops

1 1/4 cups diced onions

1 1/4 cups diced mushrooms

Salt to taste

1 tablespoon minced garlic

1 1/4 cups diced lobster meat (3 to 4 chicken lobsters)

3/4 cup diced red pepper

2 medium finely diced jalapeno peppers

1/2 teaspoon habenero hot sauce

3 cups chiffonade cut spinach

1 1/2 cups shredded Monterey jack cheese

2 large egg yolks, beaten

4 (12-inch) tortillas (lemon cilantro preferred)

Salsa:

1/2 diced ripe pineapple

1 1/2 diced ripe mango

1 small diced red pepper

1 small diced green pepper

1/4 diced purple onion

1 cup chopped cilantro

1/2 cup orange juice

Pinch salt