|Fresh scallops||3⁄4 Pound|
|Bacon slices||2 , diced|
|Diced potatoes||2 Cup (32 tbs), peeled|
|White pepper||1⁄4 Teaspoon|
|Crumbled dried thyme||1⁄2 Teaspoon|
|Diced tomatoes||2 Cup (32 tbs), peeled|
|Fish stock||2 Cup (32 tbs)|
|Hot light cream||1 1⁄2 Cup (24 tbs)|
|Crushed wafer biscuits/Pilot crackers||3⁄4 Cup (12 tbs)|
|Butter||1⁄4 Cup (4 tbs)|
|Chopped parsley||1 Tablespoon|
|Ground mace||1 Teaspoon|
Wash scallops in cold water; if large, cut in half or quarter.
Saute bacon in large, heavy saucepan 3 to 4 minutes or until it starts to brown.
Add potatoes; cook until tender.
Add salt, pepper, parsley, thyme, tomatoes, and stock; stir well.
Cook over moderate heat 15 minutes.
Add scallops; bring to gentle boil.
Cover; reduce heat to low.
Cook 10 to 12 minutes, until scallops are cooked through.
Stir in heated cream; do not let mixture boil after adding cream.
Slowly stir in water biscuits, while cooking over low heat, to thicken soup.
Ladle soup into bowls; float pat of butter on each serving.
Garnish with chopped parsley and sprinkling of mace