1 lb. sea scallops- well drained
5 ounces canned clams
1 medium onion (approximately 1 cup)
1/2 cup leek - chopped
2 stalks celery
2 tablespoons red wine
28 ounce can chopped tomatoes
2 cups seafood stock
1 clove garlic- crushed
8 slices cooked bacon with dripping reserved
1 tbsp. dry oregano
4 tbsp. flat leaf parsley - chopped and whole leaves for garnish
Salt and white pepper to taste

Microwave bacon on plate covered with paper towel 4-5 minutes until crisp. Reserve drippings. Dice bacon and put aside. Pour drippings in 6 quart soup pot over medium heat. Sear scallops 1/2 pound at a time for 2 minutes a side and place in bowl and cover with plastic wrap. Add onion, celery, garlic, dried oregano to pot and cook 4-5 minutes until soft. Deglaze with red wine then add clams, stock and canned tomatoes. Cook uncovered on medium to medium high heat for 10 minutes until boiling. Skim soup as neccesary. Reduce soup until flavors are strong. Turn off heat and add fresh parsley and scallops to pot. Season with salt and pepper to taste. Spoon soup into shallow bowls (about 3 scallops per person) and garnish with diced bacon and parsley leaves.

Yields 6 servings - approximately 9.5 net carbs per serving