This recipe calls for large jumbo sea scallops. They require a slightly longer cooking time than smaller bay scallops but are meatier and not as easy to overcook.

Estimated Times:
Est. preparation time: 20 mins
Est. cooking time: 30 mins

Ingredients:
1/4 lb. bacon cut into 1/2 inch pieces
1 1/4 lb. diver sea scallops
1/2 dry white wine
1 fennel bulb, stems trimmed, bulb quartered and cored
1/4 teaspoon freshly ground black pepper, or to taste
1 tablespoon garlic, chopped
1 lb. linguine, dried
1/4 cup loosely packed basil lleaves, coarsely chopped
1 navel orange, juiced
1 tablespoon olive oil
1/2 teaspoon orange zest, chopped
1 red bell pepper, small, seeded
1/2 teaspoon salt, or to taste

Directions:
Preheat oven to warm at lowest setting. Place a large pot, half full of salted water, on to boil. Remove the connective muscle from the side of each scallop. Season scallops with salt and pepper.

Slice the fennel and red pepper into 1/4-inch strips. Cut strips into 1/4-inch dice. Or, create thin slices by cutting the vegetables in a food processor fitted with a fine slicing blade.

Heat oil in a large saute pan over high heat. Add bacon and cook, stirring until well browned, about 4 minutes. Add seasoned scallops and sear, in two batches, until golden brown, about 2 minutes on each side. Scallops should feel firm to the touch. When all the scallops are seared, add the fennel, sliced pepper, and garlic to the remaining oil; saute until very soft, about 2 minutes.

Begin cooking pasta in the boiling salted water, about 10 to 12 minutes. To the fennel mixture, add wine, zest and juiced orange. Simmer mixture until stew-like, about 8 minutes. Add some pasta water for additional moisture, as desired.

Drain pasta and return it back into the pot. Combine drained pasta with the pepper and fennel sauce and basil. Taste for seasoning; adjust as desired.

Rewarm scallops in the preheat oven while portioning the pasta. Moisten pasta with the broth and top with scallops. If desired, sprinkle with freshly grated Parmesan cheese before serving.