Instructions

Cook pasta according to package directions.
In a large skillet, melt 2 tablespoons butter in 2 tablespoons olive oil over medium-high heat.
Saute the shallots and garlic until they are translucent, about 3-4 minutes.
Season the shrimp and scallops with salt and pepper; adding them to the pan and cook until the shrimp turn pink, about 2-3 minutes. Remove from the pan; set aside and keep warm.
Add the wine and lemon juice and bring to a boil. Add 2 tablespoons butter and 2 tablespoons olive oil.
When the butter has melted, add the cream, mixing for 1 minute.
Return the seafood to the pan along with the parsley.
Stir well and season with salt and pepper.
Serve over linguine noodles. Drizzle a little bit more olive oil on top before serving.