You can easily double up the ingredients and have it served for a hungry army of kiddos.
INGREDIENTS
1/4 c. (4 tbsp.) olive oil
1/2 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 black pepper to taste
8 oz. angel hair pasta
DIRECTIONS
Boil a large pot of water. Add 2 tablespoons of olive oil.
At the same time, add 2 tablespoons of olive oil in a large skillet set over medium heat. Cook bacon until crisp. Use a slotted spoon to remove the bacon. Set aside and keep warm.
Remove fat off the skillet, reserving 1/4 cup. Use it to cook the scallops over moderate heat. Discard the fat and replace it with heavy cream. Cook until reduced by 1/3.
Add pasta in boiling water. Cook until tender. Drain well.
Meanwhile, add bacon, scallops and thyme to the heavy cream mixture. Add salt and pepper to taste. Warm over moderate heat.
Distribute among 4 dinner plates and top with sauce.
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