Cook pasta in salted water according to package instructions. Drain but do not discard the salted pasta water.

In a small bowl, mix cream, egg yolks, and 3/4 cup of parmesan.

Cook bacon in a large skillet until crisp. Add shallots, the white part of the green onions, and garlic. Cook for 2 minutes. Add cooked pasta. Remove form skillet and place in large bowl.

Mix cream mixture into the hot pasta. If the mixture seems to dry, add 1/2-1 cup of reserved pasta water.

Garnish with ground pepper, remaining parmesan, and green part of green onions.

Blot scallops with a paper towl. Sprinkle salt and pepper all over the scallops.

Heat 2 tbs of oil to medium heat in a large frying pan.

Sear scallop on one side for 2-4 minutes. Do not move them or else they won't from a golden brown crust. After 2 minutes, check to see if scallop has browned. If so, turn over and sear for 1-3 more minutes.*

Add the butter to the pan and spoon the melted butter over the scallops. Transfer to a plate lined with a paper towel.