In a large skillet, heat 2 tablespoons of olive oil. Pat scallops dry and place into pan, searing for 1 minute on each side. Remove and set aside.
In the same skillet, add onion and garlic. Sauté until onion is translucent and garlic is fragrant.
Add vegetable broth, Rao’s Homemade sauce, lobster tail, cod, and fresh basil, cover. Cook on medium-low heat for 10 minutes or until cod is flakey and the internal temperature of the lobster tail is 135°F and tail is bright red.
Add scallops back into the skillet and stir. Cover and cook for 3-5 minutes until simmering.
Uncover, sprinkle with parmesan and parsley, squeezing lemon over top.
Enjoy the dish by itself or over noodles.