Pan-Seared Scallops with Fettuccine and Fennel Cream Sauce

  • Prep Time: 20m
  • Cook Time: 20m
  • Total Time: 40m


  • 1 dozen large scallops
  • 1/4 tsp. salt and pepper to taste
  • 1/3 c fennel, finely chopped
  • 1/8 lb low sodium bacon (3 slices)
  • 1/8 c white wine
  • 1/4 c chicken stock
  • 1/2 c whipping cream
  • 2 tbsp. extra virgin olive oil
  • 2 cloves garlic, finely chopped
  • 4 oz fettuccine pasta


  1. Cook pasta per package instructions, drain, and set aside.
  2. Chop bacon into small pieces and cook until crisp in a large nonstick sauté pan or cast iron.
  3. Drain bacon on paper towel, reserving bacon grease. Set bacon aside.
  4. Add garlic and fennel to the pan and sauté until the fennel begins to soften, 2-3 minutes.
  5. Add the stock and wine and reduce the volume of the liquid by simmering for a few minutes.
  6. Add whipping cream, stir, and simmer.
  7. In a separate heavy-bottomed sauté pan or cast iron pan, heat olive oil until very hot on medium-high heat.
  8. Pat scallops dry. Lightly salt and pepper the scallops on one side.
  9. Place in heated pan, seasoned side down, and salt and pepper again.
  10. Sear for about 2 minutes, or until golden brown crust develops. Flip and repeat on the other side.
  11. Serve the scallops over the fettuccine with sauce.
  12. Garnish with bacon.