Zest lemons. Set zest aside. Then, roll each lemon on counter to loosen flesh. Juice each lemon into a bowl or measuring cup.

Melt 4 tablespoons of butter in a saute pan. As butter begins to melt, saute the garlic.

Pour about half of the lemon juice into pan.

Add scallops to pan and cook on one side for about 3 minutes.

Flip the scallops and add shrimp. Cook until shrimp and scallops are done. Add half of lemon zest towards the end.

Melt butter in a sauce pan and add remaining lemon juice and zest. Add almond flour as needed to thicken lightly.

Serve shrimp and scallops immediately with lemon butter sauce spooned over or served on the side for dipping.