Whisk eggs, cream, and half of the cheese in a mixing bowl.

Season with salt and white pepper.

Add truffle oil to taste.

Season scallops with salt and pepper.

Melt 1 tablespoon of butter in a large saute pan over medium heat.

Sear scallops for 2-3 minutes per side until golden brown and crust forms.

Heat remaining 2 tablespoons of butter in another large saute pan over medium heat.

Add egg mixture and scramble for 2-3 minutes until soft and runny.

Place a spoonful of eggs in the center of each plate.

Arrange three scallops over the eggs.

Lay three slices of bacon on top of the scallops.

Sprinkle remaining cheese over the bacon.

Garnish with shaved truffles, truffle oil, and chives.