Take the steaks out of the refrigerator about 30-45 minutes before cooking.

Clean and de-vein the shrimp if needed. Pat the scallops dry with a paper towel.

Season shrimp and scallops with some salt and pepper all around.

Pat each steak dry with a paper towel.

Preheat a cast iron skillet over medium-high heat until completely hot.

Season steaks generously with salt and pepper on all the sides.

Add oil to the pan and spread it around.

Add steaks and let them cook for 3-4 minutes, undisturbed.

Flip the steaks with metal tongs and add butter. Sear steaks for another 3-4 minutes on the other side, also undisturbed.

Once butter is melted, baste the steaks with melted butter as it cooks.

Check temperature of the steaks and cook more if needed.

Lower the stove temperature to medium or slightly below.

Flip the steaks to the other side and cook it for another minute before flipping again.

Keep cooking and flipping every about every minute until they are cooked to the desired temperature.

Once the steaks have reached the desired temperature, take them out right away.

Set aside on the plate, loosely tent with a sheet of aluminum foil, and let them rest while seafood is cooking.

If there was excess juices from cooking the steaks, pour some of them off but don't scrape the pan.

Raise the temperature back to medium-high.

Add butter to the pan and add seafood in one layer, don't overlap.

Sear scallops and shrimp for about 2 minutes.

Flip each scallop and shrimp in the same order as you put them in.

Let them sear for another 1.5-2 minutes and take them out of the pan.

Add minced garlic and let it cook until fragrant and pour in white wine.

Let it simmer until reduced some.

Add lemon juices, stir well, and add back scallops and shrimp.

Sprinkle some minced parsley, toss it around, and then plate with the steaks.

Make sure to use some of the sauce left in the pan and pour it over the steak and seafood.