Melt butter with olive oil in heavy large skillet over medium heat. Add minced garlic cloves and sauté 1 minute. Increase heat to high, add sliced mushrooms and sauté until just beginning to soften, about 5 minutes.

Add dry white wine, fresh lemon juice and red pepper flakes and bring to boil. Add shrimp and sliced green onions and stir 1 minute. Add scallops and stir until shrimp and scallops are cooked through, about 3 minutes.

Season to taste with salt and pepper. Sprinkle with chopped fresh parsley and serve immediately.

This recipe yields 6 servings.

Option: Use chicken broth in addition to or in place of wine