1. In a pot of boiling salted water, cook pasta per packet directions.
  2. Heat half the oil and butter in a large pan over medium heat, add pancetta and cook for 3 minutes or until crispy.
  3. Add zucchini and garlic and cook for a further 5 minutes.
  4. Remove bacon and zucchini from the pan.
  5. Add remaining oil, place scallops into pan, sauté for 2 to 3 minutes or until cooked.
  6. Add zucchini and bacon mix, lemon zest, cream into the pan and bring to a simmer. Cook for a further 2 to 3 minutes and season with salt and pepper.
  7. Add cooked pasta to the pan, add chervil and toss to combine.
  8. Finish with grated parmesan.
  9. Serve and enjoy with family and friends!