Cook Fettuccine (16 ounce) in a large pot of boiling salted water, stirring occasionally, until al dente. Drain pasta, reserving 1 cup pasta water.
Meanwhile, heat Olive Oil (2 tablespoon) and Unsalted Butter (2 tablespoon) in a large skillet over medium heat. Cook Shallot (1) and Crushed Red Pepper Flakes (1/2 teaspoon) stirring often, until shallot is softened, about 4 minutes.
Add the soaked Saffron Threads (12) & Cherry Tomato (1 pound) and cook, stirring often, until tomatoes are soft and start to release their juices, about 5-7 minutes.
Add zest of the Lemon (1) & season sauce with Kosher Salt (to taste). Add pasta and 1/2 cup reserved pasta water. Cook, tossing constantly and adding more reserved pasta water as needed, until the sauce thickens and coats the pasta, about 2 minutes.
Remove the small side muscle from the Jumbo Scallops (12), rinse with cold water and thoroughly pat dry. Heat a 12-14 inch pan over high heat, add the Butter (2 tablespoon) and Olive Oil (2 tablespoon).
Season each side of the scallops with Kosher Salt (to taste). Once the butter & olive oil begins to smoke, gently add the scallops to the pan, making sure they are not touching each other.
Sear the scallops for 1 1/2 minutes on each side. The scallops should have a deep golden crust on each side.
Serve the pasta topped with scallops & garnish with Society Garlic Blossom (2 tablespoon).