Grate the cheese and zest the lemon into a bowl using a Microplane (or similar apparatus). Add the egg and mix well.

Boil 4 quarts of water in a large stock pot and add a large pinch of kosher salt. Cook the pasta according to the directions on the package.

Add the oil and bacon into a hot, heavy bottomed stainless steel pan**. Cook for about a minute, then add the shallots and fry until nicely browned, about another minute. You'll notice a brown crust forming on the bottom of the pan that will add some wonderful flavor to our dish, but be careful not to let it burn. Scoop out the bacon and shallots into a dish and set aside.

Make sure the scallops and shrimp are dry and sprinkle with salt and pepper. Place the scallops into the hot pan and sear undisturbed until the bottom forms a nice brown crust. Turn over the scallops and add the shrimp. Turn the shrimp once, and when the seafood is barely cooked (it doesn't take long), remove them from the pan and set aside.

Add the sake to the pan and deglaze, scrapping all the brown bits off the bottom of the pan (but be careful, when I did this I accidentally flambxc3xa9ed it and almost set my microwave on fire.). Take it off the heat as soon as the alcohol has evaporated (if the pan was hot enough, this shouldn't take but a few seconds) and return the bacon and shallots to the pan.

When the pasta is done, strain it and return it to the hot pan and pour the egg/cheese mixture on top. Stir well to coat the pasta; then add the bacon mixture, seafood and watercress stirring to combine.

Serve with a wedge of lemon and a few pieces of sea urchin on top.