Begin by rinsing the mussels thoroughly under cold running water. Soak them in a bowl of water with a couple of tablespoons of flour for about 30 minutes; this helps expel any sand. After soaking, scrub each mussel and discard any that are open or not tightly closed.

In a large pot, bring salted water to a rolling boil. Once boiling, add the whole wheat linguine noodles and cook them until al dente, about 8-10 minutes. Reserve 1 cup of the pasta water, then drain the noodles in a colander, ensuring you don’t rinse them.

In a large skillet, heat 2 tablespoons of unsalted butter and a drizzle of extra-virgin olive oil over medium-high heat. Once hot, carefully place the dried sea scallops in the skillet, searing them for about 1.5 minutes until golden brown. Flip the scallops and add the large shrimp, seasoning with kosher salt.

In the same skillet, melt the remaining 2 tablespoons of butter over medium heat. Add the finely chopped shallots and sauté until they soften, about 2-3 minutes. Stir in the minced garlic and red pepper flakes, cooking until fragrant, about 30 seconds.

Add the cleaned mussels to the skillet, cover with a lid, and steam for about 5 minutes. Shake the skillet occasionally to redistribute the mussels.

Once the mussels are steamed, carefully add the cooked linguine, the seared seafood, freshly squeezed lemon juice, and chopped parsley to the skillet. Toss everything gently to combine, adding reserved pasta water as needed to achieve your desired sauce consistency.