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Ingredients
  • 1 lb long pasta - see note 1
  • 1 tablespoon salt
  • subheading: For the scallops:
  • 2 tablespoons olive oil - divided
  • 12 raw sea scallops - see note 2
  • ¼ teaspoon salt
  • subheading: For the shrimp:
  • 2 tablespoon olive oil
  • 16 jumbo shrimp (raw, peeled, and deveined) - see note 2
  • ¼ teaspoon salt
  • subheading: For the sauce:
  • ¼ cup white wine - see note 3
  • 4 tablespoons butter
  • 2 tablespoons minced garlic (~6 cloves)
  • ½ cup chopped fresh parsley
  • Grated zest of ½ lemon
  • ¼ cup freshly squeezed lemon juice
  • ½ teaspoon freshly ground black pepper
  • pinch red pepper flakes - optional
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