Pasta With Scallops And Bacon Lardons

• 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

1. 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.
2. Remove bacon with slotted spoon and keep warm.
3. Pour off all but 1/4 cup of bacon fat.
4. Add scallops; cook over medium heat until they are no longer opaque.
5. Remove scallops.
6. Discard all remaining fat.
7. Add heavy cream and reduce by 1/3.
8. Put pasta in boiling water; cook until tender.
9. Do not overcook.
10. Drain in a colander.
11. While pasta is cooking, add bacon, scallops and thyme to the cream.
12. Season to taste with salt and pepper.
13. Warm through over medium heat. Divide sauce among 4 dinner plates and place cooked pasta over sauce.

olive oil, slab bacon, bay scallops, heavy cream, thyme, salt, angel hair pasta

Taken from www.cookbooks.com/Recipe-Details.aspx?id=527146 (may not work)