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Pan Seared Scallops In Bacon Fennel Cream Sauce

Pan Seared Scallops In Bacon Fennel Cream Sauce


  • 2 dozen large scallops
  • 2 cloves garlic finely chopped
  • 4 tbsp. extra virgin olive oil
  • 1 cup whipping cream
  • 1/2 cup seafood or chicken stock
  • 1/4 cup white wine
  • 6 slices cooked bacon
  • 1/2 tsp. ground fennel seed
  • Salt and pepper, to taste
  • 1 pkg. fresh cooked fettuccine pasta


  1. Chop bacon into small pieces and cook in pan until crisp.
  2. Drain fat and discard. Set the bacon aside.
  3. Add garlic and fennel to pan and sauté until fennel begins to soften.
  4. Add the stock and wine. Reduce the volume of the liquid to half and add whipping cream.
  5. Simmer for a few minutes; add bacon. Season with salt and pepper.
  6. In a separate pan heat olive oil on medium/high heat. Lightly salt and pepper scallops and sear them 2 minutes per side.
  7. Toss cooked pasta in sauce and place scallops on top. Garnish with fennel and bacon.