Bring a large pot of water to a rolling boil. Salt the water and add the Colavita Spinach Tagliatelle. Cook the pasta until al dente, about 7-8 minutes. Drain.
While the pasta is cooking, prepare your sea scallops and shrimp scampi. Season the sea scallops with salt and black pepper. Preheat a large non-stick skillet over medium-high heat. Add 2 tablespoons of the Colavita Extra Virgin Olive Oil and once hot, add the sea scallops. Sear the scallops on both sides until lightly golden, about 7 minutes total. Remove from heat and set aside to rest.
In another large non-stick skillet, add the remaining ¼ cup of Colavita Extra Virgin Olive Oil. Heat over medium heat and add the garlic and red pepper flakes. Cook for 1 minute until fragrant. Add the shrimp, and cook until pink on one side, about 2 minutes. Flip the shrimp and pour in the chardonnay. Continue cooking, stirring frequently for about 3 minutes or until the shrimp is cooked through. Remove from heat and stir in the parsley and lemon juice.
Serve the sea scallops and shrimp scampi over a bed of spinach Tagliatelle. Garnish with additional parsley, red pepper flakes, and a drizzle of Colavita Pepperolio Extra Virgin Olive Oil. Enjoy!