Mr. Chocolate and I recently celebrated our 8th wedding anniversary. In honor of that I decided to try to make a special dinner and chose this Scallop and Fettuccine dish with a bacon cream sauce. I don’t cook much with seafood honestly so I was a bit nervous about it, but I thought it would be a nice special treat for us on our anniversary. This was Juliet’s first taste of scallops and she loved every bite!

The original recipe called for fennel as well but Mr. Chocolate hates the taste of fennel so I omitted it. It still tasted delicious to us!

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Ingredients:

  • Pound of scallops (the recipe called for the larger ones but I used the smaller ones since that was what was on sale that day)
  • 2 cloves garlic
  • 4 Tbsp olive oil
  • 1 cup whipping cream
  • 1/4 white wine
  • 6 slices of bacon
  • 2/3 cup of fennel (omitted)
  • salt & pepper
  • fettuccine pasta
Cook the bacon first and chop it up, set on the side. In the meantime cook your fettuccine. Sautee your garlic a little before adding in the chicken stock & wine. Reduce the liquid to about half and then add in the whipping cream.  When that’s done you can add in the fettuccine and bacon and mix it well. In another pan sautee your scallops until they are cooked well or seared depending on the kind and how you like it. Combine them together and garnish with some left over bacon. Enjoy!