Scallop Chowder...

This is a versatile, hearty soup which you can customize with just about any ingredients you wish.

8 slices thick-cut bacon, cooked and roughly chopped.
1 medium onion, diced
4 cups chicken broth
1/2 cup dry white wine
1/2 head of cauliflower, roasted and cut into medium pieces
1/2 cup whipping cream
2 tablespoons (1/4 stick) butter
1 pound small scallops, dry** if possible
salt and pepper to taste
freshly chopped parsley as needed

Prepare cauliflower by cutting into thick steaks and placing on a cookie sheet, drizzle with olive oil and season with salt and pepper. Roast in a hot oven until tender. Cut into pieces. Cook the bacon in an oven until crisp; drain and chop. Reserve a small amount of the bacon drippings. In a large sauce pan, add the bacon drippings and onions and sauté over medium-high heat until onions are light golden, about 10 minutes. Add the chicken broth, white wine and bring to boil. Reduce heat and simmer for about 15 minutes. Add the roasted cauliflower, cream and bacon and continue to simmer. Melt 1 tablespoon butter in heavy large skillet over high heat. Add half of scallops and sauté until light golden, about 2 minutes. Add scallops to chowder. Repeat with remaining butter and scallops. Season chowder to taste with salt and pepper. Ladle chowder into bowls and garnish with chopped parsley.

Notes:

• Feel free to add any other vegetables you wish like sweet potatoes, corn, butternut squash, etc.
• You sub any seafood broth for the chicken broth.
• "Dry**" refers to a scallop which has not been marinated in a sodium water solution.