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Bring a large pot of salted water to a boil. Wash and dry produce.
Zest and quarter lemon. Peel and finely chop garlic. Finely chop parsley.
Rinse shrimp* and pat dry with paper towels. Pat scallops* dry with paper towels. Place shrimp and scallops in a medium bowl; toss with lemon zest, ¼ of the garlic, a drizzle of olive oil, and a pinch of chili flakes (add more for an extra kick, or leave it out if you’re feeling spice-averse!). Season with salt and pepper.