Cook the dry spaghetti to al dente in salted water and drain.
Crisp cook the bacon in a large sauté pan and roughly chop it. Set aside.
Season the scallops with salt and pepper and pan sear them in the bacon fat for only about 1½ to 2 minutes per side and set aside with the bacon.
Drain the bacon fat from the pan and add the olive oil and garlic; cook for only a minute to slightly soften the garlic.
Add the white wine and seafood stock and simmer quickly for a few minutes until the liquid has reduced by about ⅓. Add the cream and simmer for an additional 2 minutes.
Season with salt and pepper if needed, then add the bacon, tomatoes and the scallops to the sauce. Simmer for only a minute or two to warm the scallops through before adding the cooked pasta and Parmesan cheese.
Toss together the pasta and sauce very well before serving.