Heat the oil in a non-stick frying pan and saute the garlic and pepper for 5-6 minutes, to soften. Add the splash of champagne with the lemon juice and zest. Stir in the spring onions and sliced scallops and heat for 2-3 minutes, until the scallops are cooked through.
Finally stir in the cooked pasta and toss in the sauce. Heat through.
To serve, heat the oil in a non-stick griddle pan and char-grill the ciabatta slices for 2-3 minutes on each side until golden. Transfer the pasta to a bowl and serve the grilled bread alongside.