It looked a lot better before I started eating it...

Scallop and Corn Chowder

from Real Simple magazine

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) or use 1 can of corn

1/4 cup chopped flat-leaf parsley

In a large skillet, over medium heat, cook the bacon until crisp, about 5 minutes. Transfer to a plate lined with paper towels. Pour out most of the bacon drippings, but leave a little bit to cook the onions and garlic. Add the onion to the drippings in the skillet and cook until translucent, about 5 minutes. Add the corn, potatoes, wine, broth, and cream, cover partially, and reduce heat. Simmer gently until the potatoes are tender, about 20 minutes. Add the scallops simmer gently until they are no longer translucent. Sprinkle with the parsley and bacon.