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If using frozen scallops, thaw before cooking. Sandwich fresh or thawed scallops gently between sheets of paper towel to dry the tops and bottoms. The more dry the scallops are the better they will sear!
Cook the bacon strips in a frying pan until crisp. Place on sheets of paper towel to blot any grease and set aside.
Keep the pan of bacon grease hot over medium-high heat. Place the thawed and dried scallops in the pan, and cook until golden, about 2 to 3 minutes per side (cooking time depends on the size of your scallops). Set scallops aside.
Combine water, 1/2 teaspoon of salt, potatoes, and carrots in a large pot. Bring to a boil, reduce heat, and simmer until the vegetables are tender, about 12-15 minutes.
Pour the heavy cream into the pot and bring the chowder back up to a simmer for 10 minutes.
Chop the dill and the chives. Crumble the cooked bacon into small pieces with your hands.
Add the cooked bacon and all of the seafood except for the scallops to the pot. Continue to simmer for 5 minutes.
Season the chowder with remaining 1/2 teaspoon of salt and pepper. Stir gently and taste. Adjust seasoning if needed.
Add the chopped dill and chives to the pot and stir. Taste again and adjust seasoning if needed.
Ladle the chowder into bowls, making sure each serving gets a fair share of seafood! Top each serving with pan-seared scallops, and a sprinkle of fresh dill. Serve hot with warm rolls or biscuits.