1/4 c. (4 tbsp.) olive oil (I often use walnut oil)
1/2 lb. slab bacon, cut into 1/4" cubes (Lardons)
1 lb. sea scallops (bay scallops may be used)
3 c. heavy cream
2 tbsp. basil (fresh if possible) or 2 tbsp. fresh thyme
Salt to taste
1/2 c. grated Swiss or guyere cheese
Freshly ground black pepper to taste
8 oz. angel hair pasta (I often use fettucini)

1. In a large skillet place 2 tablespoons of oil over medium heat. Add bacon and saute until crisp. Remove bacon with slotted spoon.

2. Pour off all but 1/4 cup of the bacon fat. Add the scallops; cook over medium heat until they are no longer opaque (3-4 minutes). Do not overcook, as they will be reheated later. Remove scallops. Discard all remaining fat.

3. Add heavy cream to skillet and reduce to 1/3. This will take some time (perhaps 20 minutes or more).

4. While reducing the cream to 1/3 bring a large pot of water to boil. Add remaining 2 tablespoons of oil. Put pasta in boiling water and cook until just tender. Do not overcook. Drain in colander.

5. As the cream is reduced to 1/3 add the bacon, scallops and basil to the cream. Season to taste with the salt and pepper. Warm through over medium heat. Sprinkle the cheese onto the sauce.

6. Divide pasta among 4 dinner plates and place scallops and bacon on top of pasta. Serves 4.