In a tall stock pot over medium high heat, add orange juice and pureed chipotle. Bring to a boil until slightly reduced. Add cider vinegar, soy sauce and sugar and whisk to incorporate. Bring to a boil, then reduce to a simmer while whisking (you’re pretty much going to need to whisk a lot for this or it will burn.) Continue to simmer until sauce will lightly coat the back of a spoon. Remove from heat and allow to cool.
Soak wood skewers in water for 15 minutes. Skewer seafood, then lightly season, and replace in fridge. Season filets and set out for 30 minutes before grilling. Preheat grill, with a hot zone and medium zones. Place steaks on grill and cook for 4-5 minutes, then flip over. Flip steaks and cook for additional 3-5 minutes or until you achieve desired level of doneness. Remove steaks from grill and cover with foil to rest.
Add shrimp and scallop skewers to grill, allowing them to cook for 2-3 minutes, then flip. Using a pastry brush, glaze seafood skewers with chipotle glaze. Cook for 2-3 more minutes or until done. Remove from grill and glaze again. Plate with steaks and serve!