Heat olive oil and butter over medium heat.
Cut fish into large chunks and sprinkle with salt and pepper, to taste and brown lightly in oil and butter (about 1 minute per side).
Remove fish from pan and set aside.
Add wine (careful to keep wine from direct heat while pouring into pan) and deglaze pan.
Stir in jar of salsa and chicken broth. Let broth simmer over medium heat until liquid begins to bubble.
Add scallops and shrimp to broth, stir gently, cover, and let simmer for 10 minutes.
Cut lemon in half, squeeze juice into pan.
Add fish back to pan and gently stir.
Replace cover and simmer another 6-7 minutes.
Serve in large bowls with crunchy bread and enjoy!
