Lemon-Pepper Shrimp and Scallops

1 pound(s) (large ) shrimp [500 g]
1 pound(s) sea scallops [500 g]
1 tablespoon(s) olive or salad oil
1 clove(s) garlic, thinly sliced
lemon-pepper seasoning salt
2 plum tomatoes, diced
1 bunch(es) arugula or watercress
　 Directions
Shell and devein shrimp; if you like, leave tail part of the shell on. Rinse scallops with running cold water to remove sand from crevices; pat dry with paper towels. Cut each scallop horizontally in half.
In nonstick 12-inch skillet over medium-high heat, in hot olive or salad oil, cook garlic until golden. With slotted spoon, remove garlic; reserve.
In oil in skillet, cook scallops and 1/2 teaspoon lemon-pepper seasoning salt until scallops turn opaque throughout. Remove to bowl. In same skillet, cook shrimp and 3/4 teaspoon lemon-pepper seasoning salt until shrimp turn opaque throughout. Stir in tomatoes and scallops; heat through. Serve seafood mixture over arugula-lined platter. Garnish with reserved garlic.