2 oz. salt pork, diced, OR 4 tbsp. butter
1 tsp. dried thyme
1 c. sliced onions
3 c. diced potatoes
1 c. sliced celery
8 c. hot water
Salt and fresh ground pepper, to taste
2 lb. canned tomatoes
1 1/2 c. diced carrots
2 lb. sea scallops, halved
Parsley

Fry pork until crisp (save pork bits for garnish). Add thyme and onions to drippings, stir frequently, until onions are soft but not brown. Add potatoes, celery, water, salt and pepper. Cover, simmer 5 minutes. Add tomatoes and carrots. Simmer 1 hour uncovered. Add scallops and simmer 5 to 10 minutes more.

Serves 6-8. Garnish with pork bits and parsley.