Pan Seared Scallops with Bacon Fennel Cream Sauce — recipe brief

# What this recipe is Pan Seared Scallops with Bacon Fennel Cream Sauce is a Rock Recipes staple described as a quick, slightly indulgent dinner that pairs sweet scallops with a smoky bacon-fennel cream sauce and fresh fettuccine. The original post highlights it as suitable for a romantic dinner for two or a fast midweek treat when ingredients are prepped ahead.

# Ingredients at a glance

• 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
• 1/4 lb low-sodium bacon (about 6 slices), cooked crisp and chopped
• 2/3 cup fennel, finely chopped (or 1/2 tsp ground fennel seed)

• 350 g fresh fettuccine

# Timing and yield

• Prep time: 10 minutes
• Cook time: 20 minutes
• Total time: 30 minutes
• Yield: 4 servings

# Step-by-step method

1. 1Cook and crisp the bacon in a large nonstick sauté pan. Drain and set aside, discarding excess fat.

1. 1Stir in the whipping cream and simmer slowly for a few minutes. Add the crisp bacon back to the sauce and season with salt and pepper.
2. 2Toss cooked fettuccine in the prepared sauce so the pasta is well coated.
3. 3Meanwhile, heat a separate heavy-bottom sauté pan with the olive oil until very hot over medium-high heat.
4. 4Lightly salt and pepper the scallops. Sear them in batches (do not crowd the pan) about 2 minutes per side, until a golden crust forms.
5. 5Serve scallops on top of the fettuccine and sauce. Garnish with chopped fennel fronds and additional bacon pieces if desired.

• Use the freshest scallops available, though thawed frozen scallops are acceptable.
• Sear scallops in a very hot pan and only 2 minutes per side to keep them tender and develop color.
• If fresh fennel isn't available, use 1/2 teaspoon ground fennel seed as a substitute.

# Serving suggestions

• Plate the fettuccine tossed in sauce first, then place seared scallops on top.
• Garnish with fennel fronds and reserved bacon for visual contrast and extra texture.
• The sauce is rich and pairs with a simple green salad or crusty bread to mop up sauce.

# Nutrition snapshot (per serving as provided)

• Calories: 800
• Total fat: 52 g (Saturated fat: 20 g)
• Protein: 33 g
• Carbohydrates: 49 g
• Sodium: 921 mg
• Fiber: 2 g

# Why cooks choose this recipe The recipe is fast when assembled, balances sweet scallops with a creamy, slightly smoky sauce, and uses common pantry items (cream, bacon, wine, stock). Its straightforward technique—sear scallops, reduce sauce, toss pasta—makes it accessible for an elevated weeknight meal or a simple dinner-for-two.