In a Sauce pan add a 1 Tbsp of olive oil and cook your Scallops on Medium-High heat to get a nice caramel look on your scallops.
Remove Scallops and lower the heat.
Add your 2 cups of Pinot Grigio and Garlic.
Take your 1/4 of butter and dunk it in the flour. When the Pinot Grigio starts to boil add your butter and parsley. Bring it down to low and add your uncooked shrimp. (Note: If you have cooked shrimp wait to the end to add it. – Literally the last-minute).
Drain your pasta and place it back in the pot.
Turn off the heat on the saucepan and add your scallops.