1. Place cleaned scallops into a small bowl and toss with chopped fresh thyme and sugar. Cover, then refrigerate for at least 20 minutes while the smoker heats up.
2. When ready to cook, smoke scallops for 5 minutes, or if pan-frying, cook in a little olive oil for 1 to 2 minutes, seasoning only when cooked.
3. To make the sauce, simmer the tarragon vinegar, diced onion, pepper and white wine in a small saucepan until the liquid has almost disappeared.
4. Add cream and when at a simmer, gradually whisk in the cold butter cubes until a creamy sauce is reached. Season with salt and pepper.
5. Bring a large, covered saucepan of salted water to the boil. Add pasta, stir well and cook according to packet instructions.
6. Drain in a colander, then return pasta back to the saucepan. Stir in the creamy sauce before serving into bowls.
7. Top with the cooked scallops and shavings of pecorino cheese, and decorate with a sprinkling of chives.

Cook's tip: Serve with steamed asparagus or green beans. If you want to make the cream sauce in advance, just place it in a warmed thermos until you are ready to pour it over the cooked pasta.