Place potatoes in a microwave-safe bowl. Microwave uncovered until tender, 3-5 minutes.

Carefully remove from microwave. Let cool, 5 minutes.

Once cool enough to handle, cut potatoes into 1/2" dice.

While potatoes par-cook and cool, continue recipe.

Trim and thinly slice green onions on an angle, keeping white and green portions separate.

Place a medium pot over medium heat and add 2 tsp. olive oil.Add white portions of green onions and half the green portions of green onions (reserve remaining for garnish) to hot pot. Stir occasionally until tender, 1-2 minutes.

Add bacon and stir occasionally until crispy, 1-2 minutes.

Stir in flour until no dry flour remains.

Add 1 1/2 cups water, half the Chesapeake seasoning (reserve remaining for scallops), mirepoix base, crème fraîche, corn, potatoes, and a pinch of pepper to hot pot. Cover and bring to a boil.

Once boiling, reduce to a simmer and stir occasionally until slightly thickened, 4-6 minutes.

Remove from burner.

While chowder cooks, continue recipe.

Pat scallops dry and season all over with a pinch of pepper and remaining Chesapeake seasoning. Scallops will vary in amount as they are portioned by weight. Don't worry, the sweet flavor and tender texture will be the same.

Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Add scallops to hot pan and cook until browned and scallops reach a minimum internal temperature of 145 degrees, 1-2 minutes per side.

Remove from burner.

Plate dish as pictured on front of card, placing scallops on chowder and garnishing with remaining green portions of green onions. Bon appétit!