Bacon-Scallop-Potato Soup with Parsley Infused Olive Oil

[Muttwitch]

Parsley Olive Oil:
1 Cup Extra Virgin Olive Oil
1 Cup Parsley
1 teaspoon Salt

In a blender, blend all ingredients together. Pour into a small bowl and set aside. (This is better when made the night before, or has sat for at least 6 hours before serving.)

Bacon Potato Soup:
1 Lb (Aprox. 3 Large and 1 Small) Russet Potatoes- Peeled and chopped into 1/2 inch squares
1 8OZ Package of Thick Bacon
1 Lb Scallops (If bought frozen, thaw to room temp. beforehand)
1 1/2 Cup Heavy Cream
1 Cup Water
1 Cup Frozen Sweet Corn Kernels.
1/4 Cup Leeks or Green Onions, thinly sliced.
2 Tbsp. Minced Garlic
1 Tbsp. Thyme
1 Tbsp. Ground Nutmeg
Salt & Pepper

Pan-Fry Bacon until evenly brown, but not hard. Coarsely chop into approximate 1-inch squares, and set aside.

In a large saucepan or medium pot, pour approx. 3 Tablespoons of the bacon drippings. Add leeks, garlic, and thyme. Saute 3 minutes.

Add corn. Saute 2 minutes.

Add Potatoes, Cream, and Water. Stir well. (Cream and water should be just covering the top of the potatoes. Add more cream if necessary.) Bring to a boil, then reduce heat to simmer.

Simmer for 1/2 hour (or until potatoes are tender), stirring about every 10 minutes.

Add Scallops, Bacon, and Nutmeg. Stir Well. Simmer, stirring occasionally, until Scallops are opaque in the center (approx. 5 minutes).

Add salt and pepper to taste.

Drizzle 1 teaspoon of Parsley Oil on top of each bowl.