First, bring a pot of water to a boil, add heavy salt, and boil fettuccine according to package instructions. Drain and reserve 1/2 cup of pasta water.
Clean and wash scallops. Take off the muscle on the side, and pat dry with a paper towel.
Mix all your seasoning together and sprinkle on scallops, coating them heavily and on all sides
Heat a small cast iron pan on high until just smokey, then add in a tbsp of oil and your scallops flat side down.
Cook for a minute or two until nice and charred and flip. Cook for another minute untill there is some char then throw in half your butter and half of the grated gralic. Pour the garlic butter mixture over scallops with a small spoon and take off the heat before it burns or the scallops overcook. Remove the scallops and the oil from the pan onto a bowl to let them rest.
For the Alfredo, heat your pan, add in a bit of oil and the rest of the butter and garlic, fry on medium heat for around 30 seconds and add in the flour before the garlic turns golden. fry the flour in the butter for a minute then add in your cream. Whisk/mix immediately, very well, making sure to press on any lumps to make sure the sauce is smooth.
Add in your pasta water (make sure it's not too salty first before adding in too much) and mix well to dilute the cream.
Once the sauce comes back to a boil, add in your cooked pasta, and some oil from your scallops if you like. Mix well, and let it simmer until the sauce thickens a bit. Then add in grated parmesan, taste and add in some italian seasoning, black pepper, and more parmesan or salt if needed. Take it off the heat.
Plate, and top with your charred scallops, the spicy oil, and some chopped basil. Enjoy!