Open the scallops and marinate the shellfish in a blend of lemon juice, pepper, port and marsala for 30 minutes. Melt the butter and brown the spring onions and the garlic. Add the scallops with their marinating juice and cook over a low heat for a few minutes. Remove the pan from the heat and add the saffron and the cream.Cook for 2 minutes. Cover and set aside. Cook the pasta in plenty of boiling salted water and mix it to the melted butter and the sauce. Serve the pasta in 4 individual plates and place 3 scallops in each one of them. Sprinkle with pink pepper, garnish with the chervil leaves and serve warm.