• 6 thick slices applewood smoked bacon, cut into 1 inch segments
  • 1 large yellow onion, halved and cut crosswise into thin slices
  • 1/2 cup dry white wine
  • 12 scallops, each 1 to 1 1/2 ounces
  • 1 tablespoon extra-virgin olive oil
  • Kosher salt
  • Ground black pepper
  • 1/2 pound dried fettuccine
  • 1/3 cup packed whole fresh Italian parsley leaves
  • 2 tablespoons fresh lemon juice


  • Prepare the grill for direct cooking over medium heat (350° to 450°F).
  • Bring a large pot of water to a boil for the fettuccine.
  • In a large skillet over medium-low heat, cook the bacon until crisp, 6 to 10 minutes, turning occasionally. Remove the bacon with a slotted spoon and transfer to a plate lined with a paper towel. Pour off all but ¼ cup bacon grease. Raise the heat to medium-high. Add the onion and cook until tender, 4 to 6 minutes. Carefully add the wine (not directly from a bottle) and cook for 1 minute to burn off the alcohol. Turn off the heat while you grill the scallops.
  • Remove and discard the small, tough side muscle that might be left on each scallop. Lightly brush the scallops with the oil and season evenly with ½ teaspoon salt and ¼ teaspoon pepper. Brush the cooking grates clean. Grill the scallops over direct medium heat, with the lid closed as much as possible, until they are golden brown, 2 to 4 minutes, turning once. Remove from the grill and add them to the skillet with the onion.
  • Cook the pasta according to the package instructions. Drain the pasta and transfer it immediately to the skillet with the scallops. Turn the heat on high and cook the pasta and the sauce together for 1 minute. Turn off the heat, add the parsley, lemon juice, and bacon, and toss again to combine. Season with salt and pepper. Serve warm.

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