Scallop Corn Chowder

Next to lobster, I think sea scallops are my favorite seafood. Scallops are so sweet and versatile, there is literally no end to the recipes you can create with them! Try this soup recipe when the weather gets a little nippy. It's sure to warm you inside and out!

Ingredients

• 5 slices bacon (4 ounces), cut into a small dice
  
• 1 1/2 pounds sea scallops (about 16), patted dry
  
• 3/4 teaspoon kosher salt
  
• 1/4 teaspoon freshly ground black pepper
  
• 1 small yellow onion, thinly sliced into half-moons
  
• 1/2 pound Yukon gold potatoes, peeled (if desired) and cut into a 1/2-inch dice
  
• 1/2 cup dry white wine
  
• 1 cup chicken broth
  
• 1/2 cup heavy cream
  
• Kernels from 2 ears of corn (about 1 cup)
  
• 1/4 cup chopped flat-leaf parsley

Directions
In a large skillet, over medium heat, cook the bacon until crisp, about 5 minutes. Transfer to a plate lined with paper towels. You should have about 2 tablespoons of bacon drippings; if necessary, supplement with olive oil. Increase heat to medium-high. Season the scallops with the salt and pepper and cook, working in batches, until golden brown, about 2 minutes per side. Transfer to a plate. Add the onion to the drippings in the skillet and cook until translucent, about 5 minutes. Add the potatoes, wine, broth, and cream, cover partially, and reduce heat. Simmer gently until the potatoes are tender, about 20 minutes. Add the scallops and corn and simmer gently for 4 minutes. Sprinkle with the parsley and bacon.
Source:Soup