Spaghetti Carbonara

Prepare Your Ingredients
Pat scallops dry and season with salt and pepper to taste.
Set them on a paper towel-lined plate until dry to the touch; 12-15 minutes.
Wash and dry your produce.
Bring a medium pot of salted water to a boil.
Mince the shallot.
Thinly slice the green onions (including white parts).
Smash down 2 garlic cloves just a bit.
Place only the yolk of 1 egg in a small bowl, then add cream and mix in ¾ of the parmesan. Roughly chop the bacon.

Cook the Bacon & Shallots
Heat a medium pan over medium heat.
Once hot, add bacon and cook until just starting to crisp; about 3 minutes.
Add shallots and the green onions (white parts only), cook for 1-2 minutes.
Add garlic and cook for 1 more minute.
Set bacon mixture on a paper towel covered plate to drain fat.

Make the Carbonara
Add spaghetti to the boiling water and cook stirring occasionally for 12-13 minutes or until al dente.
Drain the spaghetti, and return it to the pot, along with the bacon mixture, and the egg/cream mixture.
Toss well (make sure pasta is still hot in order to cook the eggs and melt the cheese).
Season with salt and fresh ground pepper.

Sear the Scallops
In the same pan you cooked the bacon, wipe it out and heat 1 Tbsp. olive oil over medium-high heat.
Wait for the pan to be hot, but not smoking.
Add the scallops and cook until a golden brown crust has formed on the bottom; 1-2 minutes.
Flip scallops, add butter, and cook 1-2 minutes on the other side.
Spoon butter over the scallops as they continue to cook.
Remove from heat.

Plating
Serve immediately, divide spaghetti between your plates.
Top with seared scallops, remaining parmesan and green onions. Enjoy!