Step 1
Boil the pasta according to package directions, reserving ½ cup of the pasta water before draining. Drain and reserve pasta.
Step 2
Peel the shrimp and reserve shell or tails, and de-vein, if necessary.
Step 3
While the pasta is boiling, heat a thin layer of oil in a deep skillet (preferably cast-iron) over medium-high heat. Pat the scallops completely dry.
Step 4
Once the oil is hot, add the dry scallops and sear them on each side until golden brown, about 1 to 2 minutes per side, then remove scallops and set aside.
Step 5
Turn the heat down to medium-low and melt the butter with the remaining olive oil, then add the garlic and cook until fragrant, about 1 minute.
Step 6
Add white wine, pasta water, shrimp shells, salt, and red pepper flakes, bring to a simmer, and cook until reduced by half. Shrimp shells will turn pink and wine will reduce, leaving about half of the liquid, or ¾ cup.
Step 7
Remove the shrimp tails and add the shrimp, and cook the shrimp until just barely pink, about 1 to 2 minutes per side.
Step 8
Add scallops back into the skillet and stir to combine.
Step 9
Add lemon juice and parsley and stir to combine, then remove from the heat.
Step 10
Add pasta into skillet and toss to combine with sauce.
