Bring a large pot of salted water to a boil. Heat the olive oil in a skillet over medium-high heat until just shimmering. Add the shrimp and sear until opaque, about 1 minute per side. Reheat the oil and cook the scallops until they are also opaque and lightly golden, about 2 minutes per side.

Remove the scallops to the plate with the shrimp and add the garlic to the skillet. Cook, stirring often, until golden, about 2 minutes. Add the red pepper flakes, black pepper, salt, wine, tomato, and parsley, and cook over high heat until reduced by half, about 8 to 10 minutes. Add the lemon juice and butter, then return the seafood to the skillet, stirring well. Keep warm.

Cook the pasta in a large pot of lightly salted water until al dente. Drain well, return to the pot with the seafood mixture. Toss well and serve immediately.