Cut the lemon in half and squeeze the juice out of it into a bowl or cup. Slice the lemon into wedges.
In a large skillet, melt the butter over medium-high heat. Reduce the heat to medium low and add the lemon juice and peel, Worcestershire sauce, garlic, bay leaves, paprika, cayenne, salt, and pepper. Stir and simmer for about 5 minutes.
Add the shrimp and scallops to the pan, then increase the heat to medium. Cook for about 4-5 minutes, just until all the shrimp and scallops start to turn pink. Be sure to turn over the seafood periodically to cook evenly on all sides.
Remove pan from heat and remove bay leaves. Serve immediately.
Serving suggestion: serve with a side of bread to soak up the yummy sauce!
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