Heat half the butter in a pan and fry the streaky bacon until the fat has rendered. Add the onion and celery and sweat without colouring for about five minutes. Add the potatoes and cook for a further three minutes.
Turn up the heat a little, add half the scallops and the parsley. Fry quickly for about 30 seconds until the scallops start to turn opaque. Pour in the fish stock and milk, add the bay leaf and seasoning and simmer gently for five minutes or so until the potatoes are tender.
Meanwhile, heat the remaining butter in a pan and quickly sear the remaining scallops for no longer than 1 minute until golden on both sides. Remove the bay leaf before serving. Ladle the chowder into bowls and garnish with the fried scallops.
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