Throw the bacon into a medium pot and turn the heat to medium. Cook until the bacon strips are crispy and rendered. Remove the bacon and set aside.

Drain the oil from the pot and add the butter. Once melted, add the leek, garlic, and green pepper. Let sweat for 3 or 4 minutes until softened, then add the potatoes. Let cook about 5 minutes.

Combine the spices in a small bowl and sprinkle it into the pot. Stir to combine and let cook about 2 minutes. Stir in the flour and cook another 2 or 3 minutes. Pour in the chicken stock and let the soup come to a simmer. Add the scallops and cream and simmer a final 6 to 8 minutes. Check and adjust the seasoning as required. Serve hot, with the bacon you crisped earlier to crumble on top.