Creamy Brown Butter and Lemon Seafood Linguine

Bring a large pot of salted water to a boil. Pat scallops dry. Season with salt and pepper. Season the shrimp with salt, pepper and paprika. Using the tramontina 10-inch Tri-Ply Clad Fry Pan with Ceramic Nonstick Interior on medium high heat add a small amount of olive oil. Sear the scallops on one side for 3 minutes. Flip. Place the lemon halves face side down. Cook the scallops for 2 minutes more or until they are no longer translucent . Remove and set aside. Cook shrimp for 2 minutes per side or until no longer translucent . Remove the lemons from the pan once they have a nice caramelization. Once shrimp are cooked use 1 charred lemon half and squeeze over the shrimp. Remove and Set aside. To the same pan on medium heat add 3 tbsp of butter. Melt the butter and continue to stir allow the butter to sizzle. Once butter is foaming and brown bits are at the bottom drop the heat to medium low, add shallots and garlic. Cook for 3 minutes. Add a pinch of red pepper flakes. Pour in white wine. Bring to a simmer. Once simmering squeeze in the remaining half of the lemon. Simmer and reduce by half. Once reduced add heavy cream and thyme. Simmer gently to thicken. Add linguine and a ladle of pasta water. Toss until sauce clings to the pasta. Finish with parsley and add back in the cooked seafood. Garnish with extra parsley and a drizzle of olive oil.