Ingredients

The following ingredients have 8 Servings
  • 4 slices bacon (diced)
  • 2 Yukon Gold potatoes (peeled and finely diced)
  • 2 stalks celery (finely chopped)
  • 1 medium onion (finely chopped)
  • 1/2 tsp smoked paprika
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1 bay leaf
  • 4 tsps flour
  • 2 cups milk
  • 2 cups water
  • 1 lb bay scallops
  • 2 Tbsps parsley
  • 2 tsps lemon juice

Instruction

  • In a large dutch oven, fry the bacon bits til crisp and remove from pan.
  • Add the potatoes, celery,onion, paprika, salt and pepper to pan and saute over medium high heat til soft about 7 minutes.
  • Sprinkle the flour over the vegetables in the pot and cook for 1-2 minutes. Whisk in liquids and bring to a simmer. Add bacon back in and simmer about 15 minutes. Stir frequently and do not let it come to a rolling boil to avoid a skin forming on the top.
  • Add the scallops and parsley and cook about 3 minutes until scallops are opaque.
  • Discard the bay leaf and stir in the lemon juice just before serving.