Preheat oven to 375°F (190°C). In a bowl, mix ricotta, egg, and parsley; set aside.

Pat seafood completely dry. In a large skillet, melt 2 tbsp butter over medium-high heat. Sear scallops for 60-90 seconds per side. Remove. Cook shrimp for 1 minute per side until just pink. Add garlic for 30 seconds. Remove all seafood and roughly chop.

In a saucepan, melt remaining 6 tbsp butter over medium heat. Whisk in flour and cook for 2 minutes. Whisk in wine, then gradually whisk in warm milk until smooth. Simmer for 5-8 minutes until thickened. Remove from heat and stir in Parmesan, salt, pepper, and nutmeg.

Spread 1 cup of sauce in a 9x13 inch baking dish. Layer with 3 noodles, half the ricotta, one-third of the seafood, one-third of the mozzarella, and 1.5 cups of sauce.

Repeat the layer: 3 noodles, remaining ricotta, another third of seafood, another third of mozzarella, and 1.5 cups of sauce.

Add the final 3 noodles. Top with remaining sauce, seafood, and mozzarella.

Cover with foil and bake for 25 minutes. Remove foil and bake for another 15-20 minutes until golden and bubbly.

Let the lasagna rest for at least 15 minutes before slicing and serving. Garnish with fresh parsley.