Spaghetti with Scallops, Prawns and Lemon

Cook the spaghetti in boiling water according to the packet instructions, until al dente, then drain and set aside. Heat the olive oil in a large frying pan. Add the onion and garlic and cook gently for a few minutes until beginning to soften. Slice the scallops into thin slices, then roughly chop the prawns. Put the scallops and prawns into the pan with the onion and garlic, and sauté until the fish is cooked through. Add the crème fraîche to the pan, bring it all up to the boil, then add the lemon juice and parsley. Add the pasta to the pan, then remove the pan from the heat. Toss everything together and season with salt and black pepper to taste, then divide between two warmed pasta bowls and garnish with the lemon wedges.