Chef John's Bay Scallop Chowder

Every once in a while I make a dish that no matter how great it tastes, I just can't get past how it looks, and that was the case with this very easy, incredibly delicious scallop chowder. If you do make it, and want a thicker, more traditional chowder base, simply mash some of your potatoes into the mixture.-mushrooms corn

2 teaspoons olive oil

2 slices bacon, cut into small pieces

½ yellow onion, diced

1 rib celery, diced

2 cloves garlic, minced

1 (8 ounce) bottle clam juice

1 cup low-sodium chicken broth

1 cup cubed Yukon Gold potatoes

1 pinch cayenne pepper, or to taste

freshly ground black pepper to taste

½ cup heavy whipping cream

1 red Fresno chile pepper, diced

1 teaspoon lemon zest

salt to taste

1 pound bay scallops

1 tablespoon chopped fresh tarragon

Directions at allrecipes.com

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