Preheat your oven to 375°F (190°C). Pat shrimp and scallops completely dry and season with salt and pepper. In a large skillet over medium-high heat, melt 1 tbsp butter. Sear shrimp and scallops for 60-90 seconds per side. Remove from skillet and set aside.

In the same skillet, melt the remaining 5 tbsp of butter over medium heat. Sauté the minced garlic for 1 minute. Whisk in the flour and cook for 2 minutes to form a roux. Slowly whisk in the white wine, then gradually add the milk until smooth. Simmer for 5-7 minutes until thickened. Remove from heat and stir in 1/2 cup of Parmesan cheese, nutmeg, salt, and pepper.

In a medium bowl, combine the ricotta cheese, beaten egg, chopped parsley, and a pinch of salt and pepper. Mix well.

Spread a thin layer of béchamel sauce in a 9x13 inch baking dish. Layer with noodles, half the ricotta mixture, half the seafood, and 1/3 of the mozzarella. Spoon over 1/3 of the béchamel. Repeat the layers: noodles, remaining ricotta, remaining seafood, another 1/3 of the mozzarella, and another 1/3 of the béchamel.

Add a final layer of noodles. Top with the remaining béchamel sauce, the rest of the mozzarella, and the remaining 1/2 cup of Parmesan cheese. Cover with foil and bake for 30 minutes.

Remove the foil and bake for an additional 15-20 minutes, until the top is bubbly and golden brown. Let the lasagna rest for at least 15 minutes before cutting and serving.