Here's What You'll Need
linguine, sea scallops, jumbo shrimp, butter, olive oil, salt, black pepper, garlic, anchovy fillets, lemons, red pepper flakes, parmigiano reggiano, parsley
Place sea scallops on a paper towel-lined plate to absorb any excess moisture. Place a second paper towel on top, pressing very gently on top of the scallops. Let sit for 10 minutes.
Meanwhile, bring a large pot of water to a rapid boil, then season with salt. Cook pasta according to package directions till al dente. Reserve 1 cup of cooking liquid, then drain pasta.
Heat butter and oil in a skillet. Season scallops and shrimp with salt and pepper. When hot, add scallops to the pan and cook, undisturbed, for 1-2 minutes. Flip, then cook another minute. Remove to a tray.
Turn the heat down, then add shrimp to the pan. Cook about 1-2 minutes per side, just until shrimp are opaque. Transfer to tray with scallops.
Cut 1 lemon into thin slices about ¼" thick. Add lemon to the pan, then cook until charred, about 1 minute per side. Remove to the tray with seafood.
Add olive oil and butter, then add minced garlic, anchovies, lemon zest, and red pepper flakes. Cook, breaking up the anchovies with the back of a spoon, until melted into the sauce, about 3 minutes.
Pour in the drained, cooked pasta, along with ½ cup reserved cooking liquid. Stir to thoroughly coat pasta in the lemon garlic pasta sauce.
Add seafood and cooked lemon slices back to the skillet, then stir in Parmesan cheese and parsley. Serve with a pinch of flaky sea salt, then garnish with additional cheese and herbs as desired.