Prepare the Ingredients: Mince the garlic and slice the mushrooms. If you're using frozen seafood, thaw and pat it dry to avoid excess moisture.
Sauté the Garlic and Mushrooms: Heat olive oil in a large pan over medium heat. Add the minced garlic and cook for 30 seconds until fragrant. Add the mushrooms and sauté for about 5-7 minutes, stirring occasionally, until golden brown.
Add the Seafood: Add the seafood mix to the pan. Cook for 4-5 minutes, stirring occasionally. The shrimp should turn pink, and the scallops should have a golden crust.
Deglaze with Wine: Pour in the white wine and stir to combine, scraping up any browned bits from the bottom of the pan. Let it simmer for about 2 minutes to reduce slightly.
Add Cream and Butter: Lower the heat and stir in the heavy cream and butter. Let the mixture simmer for 3-4 minutes until the sauce thickens and becomes creamy.
Finish with Lemon Juice and Parsley: Squeeze in fresh lemon juice, stir, and garnish with chopped parsley. Adjust seasoning with salt and pepper as needed.
