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Servings Per Recipe: 4
Amount Per Serving
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Fry the bacon in a large skillet or stockpot over medium heat until crisp. Transfer to a paper towel-lined plate; set aside.
You should have about 2 tablespoons of bacon drippings remaining in the pan (if not, supplement with olive oil).
Rinse the scallops and pat them dry with paper towels. Season them with the salt and pepper.
Increase heat to medium-high. Add some of the scallops to the pan, being careful not to crowd them.
Cook until golden brown, about 2 minutes per side. Transfer to a plate. Repeat with the remaining scallops.
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.
Cover partially and simmer gently until the potatoes are tender, about 20 minutes. Add the scallops and com and cook for 4 minutes.
To serve, ladle into bowls and sprinkle with the parsley and crumbled bacon.
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