Scallops! I've never tried them, personally, mostly because I'm terrified of most sea food. Getting sick from it will do that to you! I do hope there are other cooks out there who will give this a try, though!

Please leave your favorites and comments on the original submission by ! http://www.furaffinity.net/view/4040366

This is the best thing that I make. It is VERY rich and pretty unhealthy but it is the best tasting thing I have ever eaten to date, from anywhere.

I promise that the next time I make this I will take a better picture and put it up in the place of this baddy photo.

It is an extremely simple dish though it does require some attentiveness on the cream reduction.

The recipe is from http://www.cooks.com/rec/view/0,193.....227198,00.html

1/4 cups (4 tbsp.) olive oil
1/2 lb bacon (can use slab or strip) cut into smaller pieces/chunks
1 lb bay scallops, muscles removed
3 cups heavy cream
2 tbsp fresh thyme
Salt and black pepper to taste
8 oz angel hair pasta

I start with the cream reducing in a large pot since it can take a bit of time. Put it to medium/medium-high and keep a close eye on it to make sure it isn't too hot or start to boil over. If it does start to boil up, just give it a quick stir and it will settle down.

When you can start to notice the cream actually becoming thicker, you will want to put some of the olive oil into another large skillet on medium heat and, once heated, put the bacon into the pan. Once the bacon is crisp, remove it while leaving a small bit of the fat behind, remove the rest of the fat, but keep the bits in. Set the bacon aside. Don't forget to pay attention to the cream!

Put the remaining olive oil into a large pot of water with a little salt. Set it to high and wait for it to boil. Once it's boiling, boil the pasta as you normally would. Once the pasta is done, strain it and run it briefly under cold water to shock it.

Put the scallops into the pot that had the bacon in it. Cook until the scallop starts turning white from opaque. Flip the scallops and cook the other side. Both sides should have a nice browning to them.

By now your cream should be getting about thick enough. Reduce the heat to low. Put thyme into the sauce along with salt and pepper to taste. That sauce should be EPIC tasting now. Put the bacon into the sauce.

Once the scallops are done, put them into the sauce and scrape off some of the super yummy bits on the bottom of the pan for the sauce as well.

Sauce and scallops over pasta and nom away!

Allergy warning – recipe contains shellfish and dairy products