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Pan Seared Scallops with Fettuccine in Bacon Fennel Cream Sauce

Barry C. Parsons
  • 30 minutes
  • Serves 4

INGREDIENTS

6

slices Bacon, crisp cooked

24

Scallops, large

2/3 cup

Fennel

2 cloves

Garlic

1/2 cup

Seafood or chicken stock

1 350 gram package

Fettuccine pasta, fresh

1

Salt and pepper

4 tbsp

Olive oil, extra virgin

1 cup

Whipping cream

1/4 cup

White wine