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Dry the sea scallops completely and sprinkle with salt and pepper.
Heat 2 tablespoons butter and olive oil over medium heat in a skillet. When the oil is hot, add the scallops. Brown them for 2 minutes on each side. Remove them from the pan and set aside.
Turn the heat down and add the shallots and garlic. Stir until shallots have softened about 2 minutes.
Add 2 tablespoons butter and ¼ cup flour. Stir until flour is lightly browned.
Add the can of tomatoes, stock, saffron, and wine. Turn heat up to medium high and stir to deglaze any fond from the bottom of the skillet.
When sauce is bubbling, reduce heat to medium low and add shrimp. Cook until shrimp turn opaque and start to curl in on themselves.
Add scallops back to sauce and simmer for 2-3 minutes. Pour over noodles and top with basil and lemon zest.
Fill a large pot with water and bring to a boil.
Add enough salt to make the water taste like the sea, about 2 tablespoons.
Add the pasta to boiling water and follow instructions on the package.