Directions

1. Cook spaghetti according to package directions.
2. In a large heavy skillet, cook the bacon until crispy; set it aside to cool and then chop it.
3. In the same pan with the bacon fat, place the scallops and cook for approximately 2 minutes per side. Remove the scallops and set them aside.
4. Drain most of the bacon fat from the pan and add the olive oil, butter, and garlic. Cook for a couple of minutes (don't burn the garlic).
5. Add the wine and the stock and cook for several minutes.
6. Add the cream, parsley, and oregano and simmer for several minutes, until the cream begins to thicken.
7. At that point, add the tomatoes, bacon, scallops, spaghetti, and Parmesan. Cook for another minute or two to get everything warm.
8. Serve with spaghetti and top with extra Parmesan cheese if you wish.