Scallop and Corn Chowder

5 slices Bacon (4 oz) cut into small dice
1-1/2 pounds Sea Scallops (about 16), rinsed and patted dry 
3/4 tsp Kosher Salt
1/4 tsp Fresh Ground Black Pepper
1 small Yellow Onion, cut in half then thinly sliced
1/2 pound Yukon Gold Potatoes, peeled and cut into 1/2-inch dice
1/2 cup Dry White Wine
1 cup Chicken Broth
1/2 cup Heavy Cream
1 cup Fresh Cut Corn Kernels (about 2 ears of corn)
1/4 cup chopped Fresh Parsley

In a large skillet, over medium heat, cook the bacon until crisp, about 5 minutes. Transfer to a plate lined with paper towels. You should have about 2 tablespoons of drippings; if necessary, supplement with olive oil.

Increase heat to medium-high. Season the scallops with salt and pepper and cook, working in batches, until golden brown, about 2 minutes per side. Transfer to a plate.

Add the onion to the drippings in the skillet and cook until translucent, about 5 minutes. Add the potatoes, wine, broth and cream, cover partially, and reduce heat. Simmer gently until the potatoes are tender, about 20 minutes. Add the scallops and corn and simmer gently for 4 minutes.

Sprinkle with the parsley and bacon.   Makes 4 servings.