Bring a large pot of salted water to a boil and cook the fettuccine.

Dry the scallops with paper towels and sprinkle with salt and pepper. Thread onto skewers. If using wooden skewers instead of metal skewers, make sure you soak them for a minimum of 30 minutes. Let sit in room temperature as you prepare the rest of the meal.

In a dry skillet over medium heat, toast the dried breadcrumbs or panko crumbs until golden. Be careful not to burn. This won't take long. Set aside on a plate.

Grease the grill and heat over high. As the grill heats, work on the butter sauce.

Using the same skillet, melt the butter. Once the butter melts, add garlic cloves and cook for 30 seconds, stirring constantly. Add the sun-dried tomatoes and chopped basil. Pour in a splash of heavy cream to your liking and stir to combine. Turn to low to keep warm while you grill the scallops.

Turn the grill heat down to medium and grill for 1 ½ to 2 minutes on one side with the grill left open. Flip the scallops and grill for another 1 ½ to 2 minutes on the other side. Be careful not to overcook or else the scallops will turn rubbery. A quick sear will cook the scallops just fine and preserve their buttery texture.

Using tongs, toss the fettuccine in the butter sauce until well coated. Divide the pasta among four bowls. Evenly drizzle the four bowls with the truffle oil, about 1 tablespoon for each bowl, and sprinkle on the dried breadcrumbs or panko crumbs, plenty of freshly grated Parmesan and additional basil if desired. Top with torn burrata and grilled scallops. Enjoy!