Bring a large pot of generously salted water to a boil. Meanwhile, set the oven broiler to high and prepare the remaining ingredients.

Add the pasta to the boiling water and cook until just slightly firmer than al dente according to the package directions. Before draining, reserve about 1 cup of the pasta cooking water.

Arrange the cherry tomatoes in a single layer on a foil-lined baking sheet. Drizzle lightly with olive oil and broil for 3–4 minutes, or until softened, blistered, and beginning to burst. Remove from the oven and set aside.

Pat the scallops thoroughly dry with paper towels. Pat the shrimp dry as well, then season both seafood varieties lightly with salt and black pepper.

Heat about 1 tablespoon of olive oil in a large skillet over medium-high heat. Once the oil is hot, arrange the scallops in a single layer without overcrowding the pan.

Sear the scallops without moving them for 2–3 minutes, or until a golden-brown crust develops. Flip and cook for another 1–2 minutes. Transfer them to a clean plate.

Add a little more olive oil to the skillet if necessary. Add the shrimp and cook for about 1–1 1/2 minutes per side, depending on their size, until nearly cooked through. Transfer them to the plate with the scallops.

Reduce the heat to medium. Add a small drizzle of olive oil followed by the minced garlic. Cook briefly, about 20–30 seconds, until fragrant without allowing the garlic to brown.

Pour in the broth and lemon juice. Scrape the browned bits from the bottom of the skillet and let the liquid simmer briefly.

Add the burst cherry tomatoes, drained pasta, and butter. Toss until the butter melts and a light, glossy sauce begins coating the pasta.

Return the shrimp and scallops, along with any juices from the plate, to the skillet. Gently toss the Scallop Shrimp Pasta until everything is combined and heated through.

Add reserved pasta water a little at a time if the sauce needs loosening. Taste and adjust with salt and black pepper.

Divide among serving plates, sprinkle generously with fresh parsley, and serve immediately.