Put large pot of water on to boil for the Pasta, when it comes to the boil add a handful of salt
Heat butter in medium size pan and when sizzling add prawns & scallops, garlic, and chilli flakes if desired. Sear the seafood quickly until caramelised & golden, about a minute each side. Remove from pan, set aside & cover with foil.
Turn the pan to low and add wine to deglaze, simmer for a minute or two and then add cream and lemon zest. Simmer until reduced by half, lastly add the chopped dill
Add squid ink spaghetti to the large pot of boiling salted water, bring back to boil & cook for 2-3 minutes. Drain & add to the sauce in the pan and stir gently to combine.
Serve the pasta and sauce onto plates and top with the prawns & scallops. Top off with dill fronds and a slice of lemon.