Prepare the pasta according to the box directions.
In a large cast iron skillet over high heat, begin to render the pancetta or bacon.
Once added to the pan, let it sit for about 45 seconds before stirring around.
Continue cooking 5-7 more minutes until crispy and golden brown.
Remove the pancetta and set aside on a plate, leaving behind the rendered fat. Turn the heat down to medium high.
On a paper towel, prepare the scallops by sprinkling them with salt. Let it sit for about 1 minute until you notice water start to bead up on the scallops.
Pat them dry and begin searing them on the cast iron pan.
Cook for 45 seconds on the first side then flip them over. At this point add the garlic and the shrimp.
Cook until the internal temperature of the scallops are 145.
Add the pasta to the pan and toss to coat in the "sauce" that is left in the bottom of the pan. Cook for 2 more minutes.
Sprinkle with parmesan cheese and serve with crusty bread.