Preheat oven to 350 degrees F.
Cook the fettuccini al dente and drain.
Lay out two segments of parchment paper, each about 1.5 feet in length.
Divide the fettuccini into two and place in a pile in the center of each parchment sheet.
Divide the olives, carrots, zucchini and tomatoes between the two packets and place them on top of the fettuccini.
Place the salmon, shrimp and scallops on top of the veggies. Sprinkle with salt and pepper.
Combine ingredients for sauce and whisk thoroughly.
Spoon over top of each packet while holding up edges of parchment so none escapes.
To wrap each parchment pack, take two opposite ends and join them together, then roll them downward toward the seafood. Next fold the sides inward and roll them upward to close. The parchment should be wrapped tightly with very little air inside.
Repeat with second parchment.
Cook on a baking sheet for approximately 20 minutes.
Serve parchment packs directly on plates or carefully slide the contents of the pack onto plates to serve.