Creamy Fettuccine Pasta with Arugula, Bacon and Seared Scallops

Bring a large pot of water to a boil. Meanwhile, heat a skillet (with tall sides) over medium heat. Add bacon and cook until crisp. transfer to a paper towel lined plate and set aside (do not toss fat). Increase the heat in the skillet to medium high. Pat dry the scallops very well and season with salt and pepper. Sear until browned on each side and cooked through, 2-3 mins a side. transfer to a plate, set aside. Meanwhile, add the pasta to the water and cook according to package instructions. Toss the fat from the skillet and wipe down. Add the butter and let melt. Then, whisk in the flour and let cook for about 1 minute, careful not to burn. Add the garlic and the white wine, while stirring, and cook, whisking, until the wine is reduced by half. Add the milk, stirring, until well combined and bring to a rapid simmer. Cook, stirring to allow to thicken a bit, 3 to 4 mins. Stir in the cheese. Taste sauce and add salt, to taste. Add the cooked pasta to the sauce along and gently toss to coat. Add the arugula, chopped bacon, lemon and pepper (to taste) toss once more. Serve and top with the seared scallops, a little more parmesan, freshly chopped parsley! Enjoy!