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Pat shrimp and scallops completely dry with paper towels. This helps achieve a perfect golden sear. Season both with salt, black pepper, and a light drizzle of olive oil.
Heat 1 tbsp of butter and 1 tbsp of olive oil in a large skillet over medium-high heat. Place the scallops in the pan and cook for 2-3 minutes on each side. Flip once they turn golden brown. Remove from the pan and set aside.
In the same pan, add 1 tbsp of butter and minced garlic. Sauté for 30 seconds. Add shrimp and cook for 2 minutes per side until pink and opaque. Remove from the pan and set aside.
Deglaze the pan with white wine and lemon juice, scraping up any bits from the pan. Return scallops and shrimp to the pan, tossing gently in the sauce. Garnish with fresh parsley and serve immediately.