Pasta With Scallops And Bacon Lardons - cooking recipe

Ingredients

1/4 c. (4 Tbsp.) olive oil
1/4 lb. slab bacon, cut into 1/4-inch cubes (lardons)
1 lb. bay scallops (muscles removed)
3 c. heavy cream
2 Tbsp. fresh thyme
salt and pepper to taste
8 oz. angel hair pasta

Preparation

Bring large pot of water to boil and 2 tablespoons olive oil. Using remaining 2 tablespoons of olive oil in large skillet over medium heat, add bacon and saute until crisp.
Remove bacon with slotted spoon and keep warm.
Pour off all but 1/4 cup of bacon fat.
Add scallops; cook over medium heat until they are no longer opaque.
Remove scallops.
Discard all remaining fat.
Add heavy cream and reduce by 1/3.
Put pasta in boiling water; cook until tender.
Do not overcook.
Drain in a colander.
While pasta is cooking, add bacon, scallops and thyme to the cream.
Season to taste with salt and pepper.
Warm through over medium heat. Divide sauce among 4 dinner plates and place cooked pasta over sauce.