Instructions

1. Cook the pasta
Salt your water like the ocean. Cook pasta until al dente. Save ½ cup of pasta water before draining.

2. Sear the seafood
Hot pan. Oil + 1 tbsp butter.

• Sear scallops first (2–3 min per side) until golden. Remove.
• Toss in shrimp, cook 1–2 min per side. Remove.
  Don’t overcrowd. You want colour, not steam.

3. Build the sauce
Same pan, lower heat:

• Add remaining butter + garlic (30 sec, fragrant not burnt)
• Deglaze with white wine → simmer 2–3 min
• Add cream + seasoning → simmer until slightly thickened

4. Bring it together

• Add parmesan, stir until smooth
• Toss pasta into sauce (loosen with pasta water if needed)
• Add seafood back in
• Finish with lemon juice

5. Plate like you mean it
Twirl the pasta, top with scallops + shrimp, hit it with parsley and extra parm.

Pro Tips (the little flexes)

• Pat scallops dry like you’re serious about it → that crust matters
• Don’t overcook seafood… rubbery shrimp is a crime on Mother’s Day
• A splash of pasta water = silky, clingy sauce magic