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1
Rinse scallops under cold water and pat dry. Coat scallops with a little olive oil and place on a plate.
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2
In a 5-quart Dutch oven cook bacon over medium heat; about 6-8 minutes until crisp. Remove with slotted spoon and place on paper towel. When cool crumble the bacon.
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3
Pour off all bacon grease and add 2-tablespoons butter. Add bay leaf, celery, onion, thyme and parsley. Season with salt and white pepper. Cook vegetables 4-5 minutes on until brown.
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4
Add Chardonnay and reduce by half.
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5
Add 3-tablespoons butter, sprinkle flour over vegetables and cook for 2-3 minutes.
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6
Whisk in clam juice until smooth. Add bacon bits, potatoes, tempered cream and 1-tablespoon old bay seasoning. Bring chowder to a full boil and reduce to a slow simmer for 10-12 minutes or until potatoes are done. Stir to prevent chowder from burning. Season with salt and pepper to taste.
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7
Fold in creme fraiche and nutmeg. Stir until combined. Do not let the chowder boil.
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8
Heat a skillet add remaining butter, lemon zest and lemon juice. Season scallops with fine sea salt and white pepper. Dust both sides with old bay seasoning. Cook scallops 1-2 minutes per side or until done. Remove bay leaf from chowder. Season with sea salt and white pepper to taste.
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9
Place chowder in warm bowls and add Divers Sea Scallops.
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10
Garnish chowder with fresh chopped chives.
