2 lbs. sea scallops
½ lb. thickly sliced bacon (chopped)
2 cups sweet onion (chopped)
½ cup celery (chopped)
16 ounces fresh or frozen corn (3 cups thawed)
3 ½ cups whole milk
3 cups red potatoes (cubed)
¾ heavy cream
2 tbs chives (chopped) add more for garnish
Salt & ground pepper
In a large saucepan, cook the bacon over medium to low heat until crisp, about 10 minutes. Transfer the bacon to paper towels to drain. Pour off 2 tablespoons of the bacon fat and hold for later. Add the onion and celery to the pan and cook over low heat until softened, about 10 minutes.
In a food processor, puree 1 cup of the corn with 1 cup of milk. Add corn puree to the saucepan along with the remoianing2 cups of corn and milk and potatoes. Simmer over low heat until the potatoes are tender, about 20 minutes. Sir in the cream, chives and the reserved bacon. Season with salt, pepper and Tabasco and keep warm.
In a large skillet, heat the reserved 2 tablespoons of bacon fat until simmering. Add the scallops and season with salt and pepper and cook over high heat until browned, about 1 ½ minutes per side. Ladle the soup into bowls: tops with the scallops and chives and serve.