Generously season the shrimp and scallops with kosher salt and pepper

In a skillet, melt the butter and stir constantly until it browns and smells nutty. Set aside.

Add the pasta to boiling salty water and cook until al dente (about 5 minutes roughly). When finished, drain, rinse, and lightly coat in a tablespoon of the oil. Set aside.

While the pasta is cooking, add 2 tablespoons of the brown butter and two tablespoons of the oil to a large pan an heat on medium high. Add the shrimp and scallops and cook until the shrimp and scallops are opaque and the shrimp is lightly pink. Do not cook until the shrimp curls into a tight circle otherwise it will be tough and rubbery. You should need to cook for about 2 minutes on each side.

Remove the shrimp and scallops, leaving the liquid in the pan and keep warm in a preheated oven

Add the shallots, garlic, cayenne, and red pepper to the hot pan and cook until the shallots are translucent. Add the white wine and the juice from the lemon to the pan and cook until it is reduced to half. Stir in two more tablespoons of brown butter.

Toss in the parmesan, shrimp, and scallops. Toss in the angel hair pasta and parsley. Heat for about another minute to rewarm the pasta.

Serve hot.

*For the garlic bread: take a loaf of crust bread and cut medium-sized slices. Grate a garlic clove on a microplane or very finely dice. Stir into the remaining brown butter and add a touch of parsley. Brush the mixture over the slices of bread and bake in an oven at 350 degrees F for about 5 - 7 minutes. I do this right after I add the shrimp to the pasta so I can turn up the heat in the oven. They are finished a couple of minutes after the pasta, but not by much!