Rinse, peel and devein shrimp, leaving the tails on. Pat dry with paper towels. Slice the scallops in half horizontally and pat dry.
Combine paprika, kosher salt, sugar, and cayenne pepper in a medium bowl and mix well. Place the shrimp and scallops in the bowl and fold gently until all the seafood is coated.
Melt 1 tbs of the butter in a large sauté pan or non-stick skillet over medium heat being careful not to burn it. Add the sliced garlic and cook until fragrant, about 1 minute. Do not brown the garlic! Remove the cooked garlic and set aside to be added back later.
Add the shrimp and sear both sides over medium heat. Move the seared shrimp to one side of the pan to make room for the scallops.
Add the scallops in a single layer on the open side of the skillet, being careful not to crowd them. After turning them once, cook them for 30 seconds on the other side. As they get nicely seared, move them to the side with the shrimp. When all the seafood is seared, stir to mix.
Add the tomatoes, the remaining 2 tablespoons of butter, the cooked garlic and the chopped parsley.
Mix the clam juice, wine, and lemon juice in a small bowl and add to the pan. Raise the temperature of the hot skillet to medium high heat. Simmer for one minute, then remove the shrimp and scallops to a plate and set aside to be added later.
Simmer the sauce until the tomatoes begin to shrivel and give up their liquid. Continue simmering until the liquid reduces and thickens a bit, about 3-5 minutes.
Return the shrimp and scallops to the pan. When the shrimp and scallops are opaque, remove the skillet from the heat and sprinkle on some fresh parsley or scallions, and black pepper to taste.
Serve in shallow bowls, poured over white or brown rice.
Actual prep time will depend on whether you are using already peeled and deveined shrimp.