For the shrimp or jumbo shrimp:

• Rinse the shrimp, then drain on a paper-towel-lined plate and pat dry. Season lightly with salt and pepper.

In a large frying pan over medium-high heat, warm 1 tablespoon oil until hot but not smoking. Working in batches if needed, add the shrimp and cook, turning once, until firm and cooked through, 1 to 2 minutes per side for regular shrimp, 2 to 3 minutes per side for jumbo shrimp. Transfer to a plate. Add more oil between batches if needed.
While the shrimp cook, prepare the white bean salad.

For the scallops:

• Pat the scallops dry with a paper towel; season lightly with salt.

In a large frying pan over high heat, warm 2 to 3 teaspoons oil until hot but not smoking. Working in batches if needed, add the scallops and cook without turning until golden brown on one side and starting to turn opaque, 2 to 4 minutes. Turn and continue cooking for about 30 seconds for translucent or 1 to 2 minutes for opaque. Transfer to a plate. Add more oil between batches if needed.
While the scallops cook, prepare the white bean salad.

• Rinse the white beans.
• Peel the cucumber, if desired, and trim the ends; cut the cucumber in half lengthwise, then crosswise on the diagonal into enough thin slices to measure 1 cup [2 cups].
• Cut away the cores from the tomatoes; coarsely chop the tomatoes.
• Coarsely chop the olives.
• Zest the lemon and juice half, keeping the zest and juice separate; cut half into wedges for garnish. [Zest both lemons and juice 1 lemon; cut 1 lemon into wedges.]

In a medium bowl, toss together the beans, cucumber, tomatoes, olives, lemon zest, 1 tablespoon [2 TBL] lemon juice, and 1 tablespoon [2 TBL] oil; season to taste with salt and pepper.

Transfer the white bean salad and shellfish to individual plates. Drizzle the shellfish with the chermoula and serve with the lemon wedges.