Step 1

Reserve four of the scallops for garnish and cut the remaining scallops into 3/4-inch pieces.

Step 2

In a 4-quart pot or Dutch oven, cook the bacon over medium heat, turning occasionally, until crisp, about 8 minutes. Use a slotted spoon to transfer to a plate lined with paper towels. Crumble once cooled.

Step 3

Pour off the fat and wipe out the pot with paper towels. Melt 2 Tbs. of the butter in the pot over low heat. Add the celery and onion, and cook, covered, stirring occasionally, until softened but not browned, about 5 minutes. Sprinkle with the flour and cook, stirring occasionally, for 2 minutes to get rid of the raw flavor. Whisk in the clam juice until smooth. Add half of the bacon, the potatoes, cream, bay leaf, thyme, and 1/8 tsp. black pepper, and simmer until the potatoes are tender, about 12 minutes. Stir in the scallop pieces and parsley. Bring to a simmer, remove from the heat, cover, and set aside to keep warm.

Step 4

Pat the reserved scallops dry with a paper towel. Heat an 8- to 10-inch cast-iron or other heavy-duty skillet over medium-high heat until hot. Add the oil and the remaining 1 tsp. of butter. Season the scallops very lightly with salt, and cook, undisturbed, until well browned on one side, 2 to 3 minutes. Flip and cook until just barely cooked through, 2 to 4 minutes more, depending on size. Transfer to a plate.

Step 5

Remove the bay leaf from the chowder. Divide the chowder among four shallow bowls and garnish each with a seared scallop. Sprinkle with the remaining bacon and a little freshly ground black pepper, and serve.