½ pound angel hair pasta (reserve ½ cup pasta water)
15 to 18 (½ pound) shell-on shrimp
15 to 18 (½ pound) bay scallops
2 tablespoons butter
2 tablespoons olive oil
4 cloves garlic, minced
1 cup dry white wine
1 teaspoon salt, or to taste
1 teaspoon red pepper flakes
3 tablespoons chopped parsley
juice from 1 lemon
Boil the pasta according to package directions, reserving ½ cup of the pasta water before draining. Drain and reserve pasta.
Peel the shrimp and reserve shell or tails, and de-vein, if necessary.
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.
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.
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.
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.
Remove the shrimp tails and add the shrimp, and cook the shrimp until just barely pink, about 1 to 2 minutes per side.
Add scallops back into the skillet and stir to combine.
Add lemon juice and parsley and stir to combine, then remove from the heat.
Add pasta into skillet and toss to combine with sauce.