Cook the Linguine:

1. Bring a large pot of salted water to a boil.
2. Add the linguine and cook according to the package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the linguine and set aside.

Cook the Scallops:

1. While the pasta is cooking, heat the olive oil in a large skillet over medium-high heat.
2. Season the scallops with salt and sear them in the hot skillet for about 2-3 minutes on each side until they are golden brown and cooked through. Remove the scallops from the skillet and set aside.

Prepare the Cacio e Pepe Sauce:

1. In the same skillet, reduce the heat to medium and add the freshly ground black pepper. Toast the pepper for about 1 minute until fragrant.
2. Add the butter to the skillet and let it melt, then stir in the reserved pasta water to create a smooth sauce.
3. Gradually add the grated Pecorino Romano and Parmesan cheeses, stirring constantly to combine until the sauce is creamy and smooth.

Combine and Serve:

1. Add the cooked linguine, snow crab meat, and seared scallops to the skillet with the sauce. Toss everything together until the pasta is well coated and the seafood is evenly distributed.
2. Taste and adjust the seasoning with salt and more pepper if needed.

Garnish and Serve:

1. Transfer the pasta to serving plates and garnish with fresh parsley.
2. Serve with lemon wedges on the side for a bright, tangy finish, if desired.