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Pan Seared Scallops with Bacon Fennel Cream Sauce
Ingredients
- 2 dozen large scallops
- 2 cloves garlic finely chopped
- 4 Tbsp extra virgin olive oil
- 1 cup whipping cream
- ½ cup seafood or chicken stock
- ¼ cup white wine
- 6 slices crisp cooked bacon
- ⅔ cup finely chopped fennel (if fresh fennel is not available you can substitute ½ tsp ground fennel seed)
- Salt and pepper to taste
- 350 g package fresh cooked fettuccine pasta
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