Cook Linguine according to package directions. Reserve 1 cup of pasta water before draining.
Season Scallops with Salt and Black Pepper.
Heat Olive Oil in a large skillet over medium-high heat. Sear Scallops for 2-3 minutes per side, until golden brown and cooked through. Remove from skillet and set aside.
In the same skillet, melt Butter over medium heat. Add Garlic and cook for 1 minute, until fragrant.
Pour in Heavy Cream and bring to a simmer. Reduce heat to low and simmer for 5 minutes, stirring occasionally.
Stir in Parmesan Cheese, Nutmeg, and White Pepper until the cheese is melted and the sauce is smooth.
If the sauce is too thick, add a little of the reserved pasta water until desired consistency is reached.
Add cooked Linguine and Scallops to the sauce. Toss to coat.
