1 squeeze fresh lemon juice

12 jumbo shrimp, peeled and deveined

12 sea scallops

3 tablespoons all-purpose flour, for dusting

4 tablespoons butter, divided

2 small shallots, finely chopped

2 cloves garlic, chopped

¼ cup dry vermouth

⅔ cup orange juice

1 cup heavy cream

½ teaspoon dried basil (or 4 fresh basil leaves, chopped)

1 orange, supremed and separated into wedges

1 pound fettuccini, cooked according to package instructions

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Season shrimp and scallops with lemon juice, then dust lightly with flour.
In a large skillet, melt 2 tablespoons of butter over medium-high heat. Sear shrimp and scallops for about 2 minutes per side until golden. Remove and set aside.
Add remaining 2 tablespoons of butter to the skillet. Sauté shallots and garlic until softened and fragrant.
Pour in vermouth and let it reduce slightly. Add orange juice.
Stir in heavy cream and basil. Simmer gently until the sauce thickens.
Return shrimp and scallops to the skillet, tossing gently to coat with the sauce.
Add orange wedges and cooked fettuccini, mixing until well coated.
Serve immediately while hot and creamy.

Thaw frozen shrimp and scallops completely and pat dry before cooking.

White wine or chicken broth can be used instead of vermouth.

Add orange zest for extra citrus flavor.

Linguine, spaghetti, or tagliatelle work well as pasta substitutes.

For a lighter sauce, replace part of the cream with seafood stock.

Store leftovers in the fridge up to 2 days and reheat gently with cream or broth.