In a medium bowl, combine the shrimp and scallops with salt, pepper, and paprika. Toss gently to coat the seafood evenly with the seasonings. Let them marinate for about 10 minutes at room temperature.

Heat a large skillet over medium-high heat and add 1 tablespoon of olive oil along with 2 tablespoons of unsalted butter. Once the butter is melted and bubbling, carefully place the scallops in the skillet, leaving space between them. Sear for 2-3 minutes until golden brown, then turn over and cook for another 2-3 minutes before transferring to a plate.

In the same skillet, reduce the heat to medium and add the remaining 1 tablespoon of butter along with minced garlic. Sauté for about 1 minute until fragrant. Then, add the marinated shrimp to the skillet. Cook for 2-3 minutes until pink and opaque.

Return the seared scallops to the skillet, drizzle fresh lemon juice over the seafood and toss to combine. Heat for an additional minute until everything is coated and flavors meld.

Remove from heat and transfer shrimp and scallops to a serving platter. Sprinkle with parsley and serve immediately.