Cook linguine in salted water with butter until al dente; drain and set aside. Combine the olive oil, wine, garlic, soy sauce, salt and pepper to taste and heavy cream in a large saucepan and bring to a boil over medium heat.
Add the seafood mix and the cooked linguine. Stir gently and cook over medium heat until seafood is cooked through (the shrimp will be pink and the scallops white) and sauce has a creamy consistency, about 10 minutes. Serve immediately.