Remove the muscle from the bay scallops. Pat the scallops and the shrimp dry with paper towels and season with salt and pepper. Chill until ready to cook.

In a sauce pan, heat the 1 teaspoon olive oil over medium heat until hot. Add the minced shallot and cook for 3-4 minutes until the shallot begins to soften and turn golden brown. Add the garlic and cook until fragrant, another minute or so more.

Add the butter to the saucepan and once the butter is melted and froth, add the drained beans and toss in the butter. Season with crushed red pepper and a sprinkle of paprika.

Stir in the chicken stock and bring to a boil. Season with salt and pepper. Reduce heat to very low and simmer, uncovered, for about 15-20 minutes.

Heat the remaining 2 tablespoons of butter in a skillet over medium high until very hot. Add the shrimp and cook in an even layer for about 1 minute 30 seconds per side. Once cooked through, transfer to a bowl.

Return the skillet to medium high. If the skillet seems a bit dry, add a bit more butter or olive oil. Add the scallops and cook in an even layer for about 1 minute. Flip and cook an additional 1 minute. Remove from heat immediately.

Stir the lemon juice and half the lemon zest into the pot with the beans and cook for another minute or so. Taste and season the beans accordingly.

Divide the beans between bowls and divide the sliced basil leaves over the beans. Arrange half the bay scallops and half the shrimp on top of each dish. Garnish with the reserved lemon zest. Enjoy!