Serves 6-8

Prep time: 30 minutes

Ingredients:

3 tablespoon softened butter

1 clove minced garlic

1 pound medium sized sea scallops

¼ cup each chopped red, yellow and orange peppers

½ cup white wine

3 cups heavy cream

1 cup parmesan cheese

1 pound cooked bacon chopped into julienne strips

1 pound of cooked fettuccine, ½ cup of the pasta water set aside

3 tablespoon chopped flat leaf Italian parsley

3 tablespoon chiffonade of basil

1 tablespoon fresh cracked black pepper

1 teaspoon Kosher, or sea salt

Directions:

Place a large non-stick sauté pan on the stove over medium high heat. Add the garlic- sauté until the edges turn slightly brown- do not to overcook. Once the garlic has caramelized, add the scallops and sauté for 2-3 minutes. Add the chopped peppers, and sauté for an additional 2 minutes. Deglaze the pan with the white wine and cook until this mixture reduces by half.

Add the heavy cream- reduce the heat to medium. Let the cream cook for 3-5 minutes, or until the sauce begins to thicken. Place the Parmesan cheese, basil, chopped parsley, and julienne strips of bacon into the pan. Add ½ cup of pasta water- continue to mix.

Place the cooked pasta into the sauce and gently mix with tongs.

Season with salt and pepper.

Platter the pasta- garnish with fresh grated Parmesan or Romano cheese, fresh chopped parsley, and lemon wedges.