Bring a large pot of generously salted water to a boil. Cook pasta according to package directions, but remove it 1 minute before it's al dente. Reserve 1 cup of the pasta water before draining.

While pasta cooks, heat 1 tbsp olive oil and 1 tbsp butter in a large skillet over medium-high heat. Pat scallops dry and sear for 90-120 seconds per side, until golden brown. Remove from skillet and set aside.

In the same skillet, add 1 tbsp butter. Add the shrimp and cook for 1-2 minutes per side until pink and opaque. Remove from skillet and set aside with the scallops.

Reduce heat to medium. Add the remaining 4 tbsp of butter. Once melted, add minced garlic and red pepper flakes and cook until fragrant, about 30-60 seconds, stirring constantly.

Pour in the white wine to deglaze the pan, scraping up any browned bits. Let it simmer and reduce by half, about 2-3 minutes.

Stir in the juice of half a lemon and ½ cup of the reserved pasta water. Bring to a simmer.

Add the drained pasta to the skillet and toss to coat with the sauce. If needed, add more pasta water to reach a silky consistency.

Return the shrimp and scallops to the pan, add the chopped parsley, and toss gently to combine and heat through, about 1 minute.

Season with salt and pepper to taste. Serve immediately with lemon wedges.