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1
In a saucepan, bring stock to a slow simmer. Turn down heat and maintain simmer.
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2
Cook bacon on griddle over medium heat until fat is rendered and bacon is not quite crisp. Drain majority of fat, leaving approximately two tablespoons on griddle. Thoroughly blot bacon with paper towels and roughly chop into bits.
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3
Reheat griddle, with remaining bacon fat, on medium-high heat. Add scallops and sear approximately two minutes per side, but do not cook all the way through. Remove scallops to a paper towel-covered plate or rack and blot excess fat.
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4
Heat olive oil over medium heat in a 10-inch saute pan. Add butter. When it melts, add onions and potatoes. Cook, stirring gently, until they begin to turn golden.
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5
Add pasta to saute pan and stir gently. Lightly season with salt and pepper; add tomatoes, one clove of the garlic, and 3/4 teaspoon of the dried thyme. Add enough stock to almost cover ingredients. Cook for approximately 15 minutes, stirring gently and often, adding additional stock from time to time so there is always liquid in the pan.
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6
Add remaining garlic, 1/2 teaspoon dried thyme, and additional broth, if needed. Cook about five more minutes, or until pasta is nearly al dente. Add scallops, nesting them in the pasta mixture until they finish cooking about 3 minutes.
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7
When pasta and scallops are finished cooking, gently fold in fontina cheese and season with additional salt and pepper, if desired. Transfer to warm plates or shallow bowls, taking care to distribute ingredients evenly. Sprinkle each serving with a quarter of the bacon bits, drizzle with olive oil and grate Parmigiano-Reggiano over top to taste. Serve.
