Gather all the ingredients and preheat your oven broiler to high.

Rinse the cherry tomatoes and pat them dry. Mince the garlic, chop the parsley, and make sure the shrimp and scallops are completely thawed if previously frozen.

Bring a large pot of generously salted water to a boil.

Add the pasta and cook according to the package instructions until just under al dente.

Before draining, reserve approximately 1 cup of pasta cooking water.

Drain the pasta and set it aside.

Arrange the cherry tomatoes in a single layer on a foil-lined baking sheet.

Place them under the broiler for 3–4 minutes, or until their skins begin to split and the tomatoes release their juices.

Remove from the oven and set aside.

Pat the scallops thoroughly dry with paper towels.

Season both sides with salt and black pepper.

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.

Once the oil is hot, arrange the scallops in a single layer, leaving space between them.

Sear without moving for 2–3 minutes, until a golden crust forms on the bottom.

Flip and cook for another 1–2 minutes, adjusting the time according to their size, until the scallops are opaque and cooked through.

Transfer to a clean plate.

Add the remaining olive oil to the same skillet.

Arrange the shrimp in a single layer and cook for approximately 1–2 minutes per side, depending on their size.

The shrimp should turn pink and opaque and reach an internal temperature of 145°F (63°C).

Transfer them to the plate with the scallops.

Reduce the heat to medium.

Add the minced garlic to the skillet and sauté for approximately 20–30 seconds, stirring continuously until fragrant.

Pour in the seafood or vegetable broth and fresh lemon juice.

Use a wooden spoon to scrape up the flavorful browned bits from the bottom of the skillet.

Allow the liquid to simmer for 1–2 minutes.

Add the butter and stir until melted.

Add the burst cherry tomatoes and their juices to the skillet.

Transfer the cooked pasta into the sauce and toss gently.

Return the scallops and shrimp to the skillet, along with any accumulated juices.

Gently combine everything until the pasta is coated in the garlic butter sauce and the seafood is heated through.

If the sauce appears too thick or dry, add reserved pasta water a tablespoon at a time.

Taste and adjust the salt and black pepper.

Divide the Scallop Shrimp Pasta with Burst Cherry Tomatoes among serving plates.

Sprinkle with freshly chopped parsley and serve immediately while the seafood is tender and the sauce is warm.