1

Fry the bacon in a large skillet or stockpot over medium heat until crisp. Transfer to a paper towel-lined plate; set aside.

2

You should have about 2 tablespoons of bacon drippings remaining in the pan (if not, supplement with olive oil).

3

Rinse the scallops and pat them dry with paper towels. Season them with the salt and pepper.

4

Increase heat to medium-high. Add some of the scallops to the pan, being careful not to crowd them.

5

Cook until golden brown, about 2 minutes per side. Transfer to a plate. Repeat with the remaining scallops.

6

Reduce heat to medium. Add the onion to the pan and cook until softened, about 5 minutes. Add the potatoes, wine, broth, and cream. Bring to a simmer.

7

Cover partially and simmer gently until the potatoes are tender, about 20 minutes. Add the scallops and com and cook for 4 minutes.

8

To serve, ladle into bowls and sprinkle with the parsley and crumbled bacon.