In a large non-stick sauté pan, cook bacon until crisp.
Drain fat and discard; set the bacon aside.
Add the garlic and fennel to the pan and sauté until the fennel begins to soften;just a couple of minutes.
Add the stock and wine and reduce the volume of the liquid to about half before adding the whipping cream.
Simmer slowly for a couple of minutes, then add the bacon and season with salt and pepper.
Toss the cooked pasta in the prepared sauce.
In a separate heavy bottomed sauté pan, heat olive oil until very hot on medium-high heat.
Lightly salt and pepper the scallops and sear them in the hot pan for only about 2 minutes per side.
Sear the scallops a few at a time and don’t crowd the pan.
Serve the scallops over the fettuccine and sauce.
Garnish with chopped fennel fronds and bacon.
