Prepared Pasta Carbonara

• Prepare the pasta as per package instructions.
• In a large skillet saute the bacon until crisp, add the shallots and of the 1/2 green onions and garlic. Cook until shallots are softened.
• In small bowl or large measuring cup, stir together the cream, egg yolks and 3/4 of the parmesan cheese.
• When the pasta is finished cooking, drain well, then add it to the skillet of bacon mixture. Toss well to combine.
• Stir the cream mixture into the pasta and combined well. Make sure the pasta is still hot so that it cooks the eggs and melts the cheese.
• Arrange the pasta carbonara on a plate, top with the pan seared scallops. Sprinkle with fresh ground pepper, grated parmesan, and green onions.
• Perfect Pan Seared Scallops Directions
• Blot the scallops with paper towel to remove any excess moisture. Season with salt and pepper.
• Heat a large heavy skillet, (I like to use my non-stick frying pan). Add 2 tablespoons olive oil.
• Make sure the frying pan is hot before adding scallops but not smoking.
• Add the scallops leaving plenty of space between. Overcrowding the pan will drop the pan temperature and cause scallops to steam rather than sear. Work in batches if neccessary.
• Sear for about 2-3 minutes or when bottom has a nice golden brown crust. Don't move them around in the pan or you will prevent them from forming that nice golden crust. After a couple of minutes have peek under to see if golden brown.
• Turn to sear the other side. Add 2 tablespoons of butter to the pan.
• Spoon the melted butter over the scallops as the other side finishes cooking. (about 1-3 minutes more)
• Keep warm in the oven, if making in batches. Serve over the pasta carbonara.