Bring a large pot of salted water to a boil. In a large skillet on medium high heat, add olive oil and cook pancetta over medium heat until crispy, about 4-5 minutes. Remove with a slotted spoon and set aside, leaving about 1 tablespoon of fat in the pan.

Pat scallops completely dry and season with salt and pepper. Working in batches to avoid overcrowding, sear scallops in the pancetta fat until golden brown on high heat, about 2-3 minutes on one side until brown, then flip and cook for 1 minute on the other side. Transfer to a plate and tent with foil to keep warm.

Add pasta and cook until al dente, about 2 minutes less than package directions. Reserve ½ cup of pasta cooking water, then drain.

Add 1 tablespoon butter to the same skillet. Stir in garlic, corn kernels, and red pepper flakes, cooking until fragrant, about 30 seconds. Pour in white wine and clam juice, cooking until reduced by half, about 5-7 minutes.

Add the drained pasta to the skillet along with the reserved pasta water, half of the crispy pancetta, parmesan, and remaining butter. Toss everything together, adding more pasta water if needed to create a silky sauce. Taste and adjust seasoning.

Serve pasta in a serving dish and top with the seared scallops, the other half of the crispy pancetta, chopped scallions and a squeeze of fresh lemon.