1. Cook the pasta
Cook the linguine in a large pot of boiling salted water according to the package instructions (about 8-10 minutes) until al dente. Drain, reserving a cup of the cooking water.
2. Prepare the scallops
In a skillet, heat the olive oil.
Add the scallops and sear for 1 to 2 minutes on each side until golden brown. Season lightly with salt. Set aside.
3. Carbonara Sauce
In the same pan, sauté the pancetta with the garlic until crispy.
In a bowl, combine the egg yolks, crème fraîche, and Parmesan cheese. Season generously with pepper.
4. Assembly
Return the linguine to the pan with the pancetta, off the heat.
Pour the egg-cream-Parmesan mixture over the pasta and toss quickly so that the sauce coats the pasta without cooking the eggs (the residual heat is sufficient).
Add a little of the reserved cooking water if the sauce seems too thick.
Gently fold in the scallops.
5. Finishing
Sprinkle with chopped fresh parsley.
Serve immediately to enjoy all the freshness and richness of the dish.
An elegant, creamy dish full of marine flavors that will delight seafood and Italian cuisine lovers!
