In a medium skillet over high heat, add oil. When oil is hot, briefly saute garlic then add the clams. Reduce heat to medium; add all remaining seafood
except scallops. Cook until the fish
is almost done. Deglaze
the pan with white wine. Add the tomato sauce, scallops and juice from half of the lemon. Cover and let simmer
about 3 to 4 minutes. Remove from heat; add parsley, butter
. Serve in a large bowl and garnish
with lemon wedges.