Ingredients:
For the Salmon & Scallops:
2 salmon fillets (skin-on) 
10 large scallops 
2 tbsp olive oil 
2 tbsp unsalted butter 
2 garlic cloves, minced 
Salt and pepper to taste 
Lemon wedges for garnish 
Fresh parsley, chopped 
For the Pasta:
300g spaghetti or angel hair pasta 
2 tbsp olive oil
1 tbsp unsalted butter
1 garlic clove, minced
1/4 cup grated Parmesan cheese 
Salt to taste
Freshly cracked black pepper 
Instructions:
Prepare the Pasta:
Cook pasta according to package instructions until al dente.
Drain, toss with olive oil and butter, and set aside.
Cook the Salmon:
Heat 1 tbsp olive oil and 1 tbsp butter in a skillet over medium-high heat.
Season the salmon fillets with salt and pepper.
Place the salmon skin-side down and cook for 3-4 minutes per side until golden and cooked through. Set aside. 
Sear the Scallops:
Using the same skillet, add another tbsp of olive oil and butter.
Pat scallops dry with paper towels, season with salt and pepper, and sear for 2 minutes on each side until golden.
Remove scallops and set aside.
Garlic Butter Sauce:
In the same skillet, lower the heat and add minced garlic. Sauté for 1 minute until fragrant.
Add a squeeze of lemon juice and stir to deglaze the pan.
Combine:
Toss the cooked pasta in the garlic butter sauce, mixing well to coat. Add Parmesan cheese, salt, and pepper to taste.
Plate the pasta and top with salmon and scallops.
Garnish & Serve:
Sprinkle chopped parsley over the dish and serve with lemon wedges on the side. 
and hard-boiled eggs 