Kittery Point Scallops. Name: TERRI DISHMAN Base: McGUIRE AFB, NJ. Recipe: 1 (12oz bag or box) of scallops. 2 raw bacon strips. 1 small onion chopped. 2 whole potatoes washed & peeled cut into 1" cubes. 1/2 teaspoon of flour. 1 quart of heavy cream. 3/4 tablespoons of red bell pepper diced. Add seasalt & cracked black pepper to taste. Dice bacon in medium saucepan cook bacon on low heat until bacon is crisp. Add onion cook onion for 2 minutes. Add potatoes,seasonings & flour-cook for 2 more minutes. Slowly add heavy cream and simmer for 20 minutes. Add scallops & red bell pepper. Simmer 5-8 minutes or until scallops are firm. Serves 4.