Bring a large pot of salted water to a rolling boil, add the angel hair pasta, and cook for about 4 minutes until al dente. Drain and keep warm.

Melt 2 tablespoons of unsalted butter in a skillet over medium heat. Add 2 minced garlic cloves and sauté for about 1 minute until fragrant.

Add rinsed and dried sea scallops and optional shrimp to the skillet, and cook for 3-4 minutes, flipping once, until scallops are firm and opaque.

Lower the heat and stir in lemon juice, salt, and black pepper to create the sauce.

If using, stir in heavy cream and let it simmer for 1-2 minutes.

Gently add the drained pasta to the skillet and toss to coat with the sauce.

Transfer to a serving platter, garnish with basil, parsley, and Parmesan cheese, and serve immediately.