Set a large pot of water over medium high heat.
In a large skillet set over medium heat, add 1 tablespoon of olive oil and butter each. Add garlic and shallot, sautéing until fragrant, about 3 minutes.
Add champagne, allowing to reduce by half, about 5 minutes.
Add cream, again allowing the sauce to reduce and thicken, about 8-9 minutes. Add freshly grated parmesan cheese and whisk until cheese is thoroughly melted. Taste sauce, add salt and freshly cracked pepper to your liking.
As sauce is cooking, salt the boiling water generously and add pasta. Cook according to package instructions.
Meanwhile, begin preparing the scallops. Set remaining tablespoon of olive oil and 2 tablespoons of butter to a nonstick or cast iron pan set over medium-high heat. Ensure scallops are as dry as possible, using a kitchen towel or paper towels to dry them. Be sure to remove the small muscle on the side of each scallop.
Lightly season with salt, adding scallops to pan. Lightly shake the pan, ensuring they don't flip. Leave undisturbed for 1 ½ minutes, or until golden brown. Carefully flip, cooking for another 1 ½ minutes or until golden brown.
Drain pasta, add to sauce and toss to combine. Plate pasta, top with freshly cracked pepper and top with scallops.
