Prep your cut ingredients
Sautee diced bacon rendering down to crispy then remove
Pan Fry the scallops in the bacon fat until just opaque remove scallops
Add to pan onion, potaoes, celery, bay leaves and butter sautee about 5 minutes
Add Flour and cook out flour flavor about 4 minutes
Add Wine to deglaze pan and cook until wine almost gone
Add Milk, Heavy cream, and Stock bring to low boil stirring constantly
Add Marjoram and simmer for 30 minutes to allow flavors to marry. Stirring regularly
Add Scallops and sherry simmer 10 mintues then serve
Garnish with Parlsey and hot sauce