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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

Bring a large pot of water to a boil. Add 2 tablespoons olive oil.

Meanwhile, in a large skillet, place remaining 2 tablespoons olive oil over medium heat. Add bacon and saute until crisp. Remove bacon with slotted spoon and keep warm. Pour off but 1/4 cup of bacon fat. Add the scallops; cook over medium heat until they are no longer opaque. Remove scallops. Discard all remaining fat. Add heavy cream and reduce by 1/3.

Put pasta in the boiling water and cook until just tender. Do not over cook. Drain in a colander. While pasta is cooking, add bacon, scallops and thyme to the cream. Season to taste with salt and pepper. Warm through over medium heat. Divide sauce among 4 dinner plates and place cooked pasta over sauce. Serves 4.

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