Step 1: Cook the Fettuccine : Bring a large pot of salted water to a boil. Add fettuccine and cook according to package directions until al dente. Reserve ½ cup of pasta water, then drain and set aside.

Step 2: Sear the Seafood : Pat shrimp and scallops dry with a paper towel (this ensures a perfect sear). Heat olive oil and 2 tablespoons butter in a large skillet over medium-high heat. Season scallops with salt and pepper. Sear scallops for 2–3 minutes per side, until golden brown and opaque in the center. Remove and set aside. Add shrimp to the same pan, season lightly, and cook for 1–2 minutes per side until pink. Remove and set aside with scallops.

Step 3: Make the Alfredo Sauce : In the same skillet, melt 4 tablespoons butter over medium heat. Add minced garlic and sauté for about 30 seconds until fragrant. Pour in heavy cream and bring to a gentle simmer. Reduce heat to low and stir in Parmesan cheese gradually until the sauce becomes smooth and creamy. Add salt, pepper, and nutmeg (optional). If the sauce thickens too much, stir in a few tablespoons of the reserved pasta water.

Step 4: Combine Everything : Add the cooked fettuccine to the Alfredo sauce and toss gently to coat. Add the shrimp and scallops back into the pan, spooning the sauce over them. Let it warm together for 1–2 minutes, ensuring all flavors meld beautifully.

Step 5: Serve : Plate the pasta with shrimp and scallops arranged on top. Garnish with chopped parsley, extra Parmesan, and a squeeze of lemon juice for brightness. Serve immediately while hot.