Cook the linguine according to package directions until al dente. Reserve 1 cup of the pasta water before draining.

Season the seafood lightly with salt and pepper.

In a large skillet over medium heat, melt the butter with the olive oil. Add the minced garlic and cook for 1 minute until fragrant. Do not let the garlic brown.

Add the seafood to the skillet. Cook for 2-3 minutes per side until the shrimp is pink and the scallops are opaque. Remove the seafood from the skillet and set aside.

Pour the white wine into the skillet and let it simmer for 2 minutes, scraping up any browned bits from the bottom.

Stir in the heavy cream and broth. Bring the sauce to a gentle simmer and cook until it thickens slightly, about 3-5 minutes.

Reduce the heat to low. Stir in the Parmesan cheese until the sauce is smooth. Taste and adjust seasoning with salt and pepper.

Add the drained pasta and the cooked seafood back into the skillet. Toss everything to coat evenly in the sauce. If the sauce is too thick, add a splash of the reserved pasta water until you reach your desired consistency.

Stir in the fresh parsley. Serve immediately.