Prep your seafood by cleaning and drying the scallops, shrimp, and shellfish, then keep them chilled until ready to cook.
Heat olive oil in a large skillet over medium heat until it shimmers gently and starts to smell fragrant.
Add minced garlic and chopped shallots to the skillet, sautéing until fragrant and translucent, about 2 minutes, with a gentle sizzle and a sweet aroma filling the air.
Place the scallops and shrimp into the skillet, searing them until they develop a golden-brown crust, about 2 minutes per side for scallops and 3 minutes for shrimp, listening for a slight sizzle and watching for color change.
Pour in the white wine or brandy, letting it bubble and reduce for 2 minutes, which concentrates the flavors and creates a fragrant steam.
Add halved cherry tomatoes, chopped parsley, chopped thyme, and a squeeze of lemon juice to the skillet, stirring gently to combine, and cook for another 3 minutes until everything melds and tomatoes soften slightly.
Cover the skillet with a lid and add the shellfish, cooking until the shells open, about 5-7 minutes; discard any that remain closed.
Remove the lid and taste the sauce, adjusting salt and pepper as needed, and squeeze in a little extra lemon for brightness.
Serve the seafood hot, garnished with additional parsley if desired, alongside crusty bread or over rice for a complete meal.
