Ingredients:
1 lb linguine or other thin, long pasta
1/2 lb sea scallops about 10-12 large
1/2 lb jumbo shrimp raw, deveined, tail peeled
6 Tbsp unsalted butter divided
4 Tbsp extra virgin olive oil divided
1 tsp Kosher salt
1/4 tsp Freshly ground black pepper
4 cloves garlic minced, about 2 Tbsp
3 anchovy fillets
2 lemons 1 cut into wedges for serving, plus 1 tsp lemon zest reserved
1/4 – 1/2 tsp red pepper flakes
1/4 cup grated Parmigiano Reggiano plus more for serving
2 Tbsp finely chopped parsley plus more for serving

Directions:

  • Dry the scallops. 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.
  • Cook pasta according to package directions till al dente. Reserve 1 cup of cooking liquid, then drain pasta.
  • While pasta is cooking, heat 4 Tbsp butter and 2 Tbsp oil over high heat in a large skillet.
  • Season scallops and shrimp on both sides with salt and pepper.
  • When hot, add scallops to the pan and cook, undisturbed, for 1-2 minutes, just until a golden brown crust has formed.
  • Flip scallops, then cook an additional 1 minute. Remove to a tray.
  • Turn the heat down to medium-high, 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 another 2 Tbsp each of olive oil and unsalted butter, then add minced garlic, anchovies, lemon zest, and red pepper flakes.
  • Cook, breaking up the anchovies with the back of a wooden 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 freshly grated Parmesan cheese and finely chopped fresh parsley.
  • Serve with a pinch of flaky sea salt and lemon wedges, if wanted, then garnish with additional cheese and herbs as desired.