Use whole bay scallops, or quartered sea scallops.
Steam or boil potatoes until tender. As potatoes cook, melt 2 tablespoons butter in soup kettle and saute onions until tender. Add milk and cream and simmer gently 15 minutes. Melt remaining 2 tablespoons butter in skillet. Over high heat saute scallops 3 minutes, turning frequently. Add scallops and potatoes to kettle. Season with salt and pepper. Garnish with fresh chives and crumbled fried bacon.