CREAMY GARLIC SCALLOP SPAGHETTI WITH BACON

CREAMY GARLIC SCALLOP SPAGHETTI WITH BACON ¾ pound dry spaghetti 4 slices crisp cooked bacon, chopped 1 pound medium sized scallops Salt and pepper to season 3 tablespoons olive oil 6 cloves minced garlic ½ cup white wine 1 cup low sodium seafood stock, or chicken stock 1½ cups whipping cream 2 large tomatoes, center pulp removed and diced small. ½ cup grated Parmesan cheese Cook the dry spaghetti to al dente in salted water and drain. Crisp cook the bacon in a large sauté pan and roughly chop it. Set aside. Season the scallops with salt and pepper and pan sear them in the bacon fat for only about 1½ to 2 minutes per side and set aside with the bacon. Drain the bacon fat from the pan and add the olive oil and garlic; cook for only a minute to slightly soften the garlic. Add the white wine and seafood stock and simmer quickly for a few minutes until the liquid has reduced by about ⅓. Add the cream and simmer for an additional 2 minutes. Season with salt and pepper if needed, then add the bacon, tomatoes and the scallops to the sauce. Simmer for only a minute or two to warm the scallops through before adding the cooked pasta and Parmesan cheese. Toss together the pasta and sauce very well before serving.