- Thaw pastry at room temperature according to package directions, about 40 minutes prior to assembly.
- Lightly flour work surface and gently roll out pastry one sheet at a time, to even thickness. Using a 2-inch round pastry cutter, cut pastry. line a roasting sheet with parchment paper and arrange rounds neatly, leaving half an inch between rounds. Chill in refrigerator.
- Preheat oven to 400 degrees. In a large saute pan, cook diced bacon over medium-high heat until most of the fat has rendered and the bacon is crispy. Drain on paper towels and set anise. Drain off all but 4 tablespoons of bacon fat.
- Add onions to the pan with the bacon fat, along with salt, pepper, and finely chopped thyme leaves. Stir to coat and continue sautéing over medium heat for 15-20 minutes or until onions have softened but not browned.
- Deglaze with white wine, stirring to pick up any brown bits on bottom of the pan. Increase heat to high and reduce wine to a glaze. Season to taste, stir in bacon and refrigerate to cool completely. (Note: Filling can be made the day ahead and stored in refrigerator, covered.
- Heat a separate skillet over medium-high heat. Add oil to coat bottom of pan. Once oil is smoking, add scallops and remove from heat.
- To compile canapés, lightly brush tops of prepped pastry circles with cream or milk. Arrange a heaping teaspoon of the cooled onion mixture in the center of each circle, leaving a ¼-inch thick “naked” pastry border. Top each with a scallop.
- Bake for 15-2 minutes or until golden and puffy. Serve warm on a platter decorated with some sprigs of fresh thyme.