Season scallops and shrimp with salt and black pepper. Heat oil in a large sauté pan over medium-high heat. Add scallops and shrimp and cook until browned on both sides, 1-2 minutes per side. Transfer scallops and shrimp to a plate. Add garlic to pan and cook until fragrant, about 1 minute.

Deglaze pan with wine and broth, scraping up any browned bits. Add tomatoes and cook to soften, 1-2 minutes. Return scallops and shrimp to pan to heat through. Stir in parsley, lemon zest, and juice; season with salt and red pepper flakes.

Meanwhile, cook fettuccine according to package directions; drain but do not rinse. Divide between 4 serving bowls. Serve 2 shrimp and 2 scallops over pasta, top with pan sauce, and garnish with crumbled feta.

Note: If possible purchase dry-packed scallops. Wet-packed have been treated with phosphates which can make them watery. Make sure pan is hot to get a good sear on the scallops, as caramelizing their surface brings out their natural sweetness. Don't cook them through; they will finish in the sauce.