For the roasted vegetables, preheat the oven to 375 degrees.
Add all the vegetables, olive oil, salt, black pepper, Herbs de Province, or dried Thyme to an oven-proof baking dish or cast iron skillet. Roast for 20 minutes, then stir. Roast for another 20 minutes or until vegetables are tender and slightly golden brown.
While the vegetables are roasting, prepare the seafood. Drain and pat dry.
In a skillet over medium heat, add the butter and oil. Once melted, add the minced garlic, stir, and adjust the heat as necessary to prevent the garlic from burning. Add the scallops to the skillet and cook for about 3 minutes per side or until the scallops are opaque. Time will vary depending on the size of the scallops. Remove scallops, cover, and set aside.
To the same skillet, add the split lobster tails. Cook flesh side down for about 3 minutes on each side or until lobster is opaque. Time will vary depending on the size of the lobster tails. Remove the lobster, cover it, and set it aside.
Add the juice from one lemon and stir to the skillet and any of the juice rendered from the resting scallops and lobster—place sauce in a side dish to use when serving.
To serve, place the scallops and lobster tails on top of the roasted vegetables and sprinkle with chopped parsley.
If desired, spoon one teaspoon of the sauce over the split lobster tails or place the sauce in a side dish to use as desired. Serve with wedges of lemon.