Pan Seared Scallops with Bacon Fennel Cream Sauce

Posted on Oct 13 2007 - 10:27am by Barry C. Parsons

The most popular pan seared scallops with bacon recipe we have ever made on Rock Recipes is great for a dinner party or even just a romantic meal for two. Folks just love the luscious bacon cream sauce.

Pan Seared Scallops with Bacon Fennel Cream Sauce

Pan Seared Scallops with Bacon Fennel Cream Sauce

This recipe for pan seared scallops with bacon fennel cream sauce makes an ideal dinner party idea that doesn’t take much time at all. If you rep all your ingredients beforehand and have them at the ready beside the stove, the cooking time should really be about 15 minutes; not long at all to be away from your guests at all while they enjoy a pre-dinner drink or nibbles. A perfect choice for a romantic dinner just for you and your sweetheart too.The creamy fennel flavored sauce is delicious with the sweet succulent scallops with the bacon cutting the richness just a little with its smoky saltiness. Such an quick, easy recipe makes a nice midweek dinner treat too after a busy day at work.

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5.0 from 1 reviews
Pan Seared Scallops with Fettuccine in Bacon Fennel Cream Sauce
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Pan Seared Scallops with Fettuccine in Bacon Fennel Cream Sauce - The most popular seared scallops recipe we have ever made on Rock Recipes. Folks just love the luscious bacon cream sauce. A great Valentine's meal for two.
Recipe type: Seafood
Serves: 4 servings
  • 2 dozen large scallops
  • 2 cloves garlic finely chopped
  • 4 Tbsp extra virgin olive oil
  • 1 cup whipping cream
  • ½ cup seafood or chicken stock
  • ¼ cup white wine
  • 6 slices crisp cooked bacon
  • ⅔ cup finely chopped fennel (if fresh fennel is not available you can substitute ½ tsp ground fennel seed)
  • Salt and pepper to taste
  • 350 g package fresh cooked fettuccine pasta
  1. Chop bacon into small pieces and cook until crisp in a large non stick sauté pan.
  2. Drain fat and discard.Set the bacon aside.
  3. Add the garlic and fennel to the pan and sauté until the fennel begins to soften; just a couple of minutes.
  4. Add the stock and wine and reduce the volume of the liquid to about half before adding the whipping cream.
  5. Simmer slowly for a couple of minutes, then add the bacon and season with salt and pepper.
  6. Toss the cooked pasta in the prepared sauce.
  7. In a separate heavy bottomed sauté pan heat olive oil until very hot on medium high heat. Lightly salt and pepper the scallops and sear them in the hot pan for only about 2 minutes per side. Sear the scallops a few at a time and don’t crowd the pan.
  8. Serve the scallops over the fettuccine and sauce. Garnish with chopped fennel fronds and bacon.



9 Comments so far. Feel free to join this conversation.

  1. Lisa Lushenko February 9, 2014 at 3:22 am - Reply

    I made this tonight and I really liked it… I did have to thicken the sauce with a little flour, but I really like the fact that the sauce tastes yummy without being unhealthy. It’s really just stock, wine, and cream…. no cheese or butter! It was good, but surprisingly did not have a strong fennel taste, so I might use more fennel than the recipe calls for next time because I really didn’t taste it. I served with homemade garlic bread and salad – yum!

  2. Anonymous February 15, 2014 at 1:05 pm - Reply

    My husband made me the Pan Seared Scallops with Fettuccine in Bacon Fennel Cream Sauce for Valentine’s Day dinner. We both loved it! Great recipe. Thanks.

  3. Anonymous February 16, 2014 at 4:01 am - Reply

    We made this for Valentine’s dinner and it was absolutely delicious. Great recipe.

  4. Anonymous February 17, 2014 at 11:06 pm - Reply

    I also made this for a valentines dinner… It was very good, but I couldn’t really taste the fennel. Still yummy!

  5. Melissa July 9, 2014 at 8:39 am - Reply

    This looks fantastic! Must. Buy. Scallops. NOW!

  6. Lisa July 17, 2014 at 12:17 am - Reply

    These look really good. Thanks for linking up with “Try a New Recipe Tuesday.” Hope you will be able to join us again this week.

  7. Bernadette @Rants From My Crazy Kitchen July 18, 2014 at 3:22 pm - Reply

    This sounds fabulous. I like scallops but I’m always looking for new ways to use them. Pinning!

  8. Diane Essex April 11, 2015 at 4:52 pm - Reply

    I have just made this and it was wonderful. I did not have any fennel of any type so put a little chopped tarragon in the get a similar taste. It was wonderful and I will be making this one of my regular dishes. Thank you Barry x

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