If using frozen scallops, thaw them overnight in the refrigerator in a covered bowl or the package. Reserve any liquid they give off.

Prep all the vegetables and put into separate bowls. Thinly slice the green onions (white and green parts), and dice everything else. This will make your cooking go faster and can be done the night before if needed, except for the parsley. Put potatoes in water to cover until you need them.

Blend half the corn with the heavy cream until smooth. Do not overblend. Set aside.

In a large skillet, melt the butter over medium-high heat.

Pat each scallop dry, then cut in half crosswise. If they have partially split in half, cut them that direction instead

Dust each scallop with paprika and black pepper.

Cook until golden brown, 1 minute per side. Transfer to a plate.

Add the onion to the drippings in the skillet and cook until translucent, about 5 minutes. Use scallop liquid to deglaze the pan if needed, otherwise add it to the chicken broth.

Add drained potatoes and carrots to the skillet; sauté 5 minutes.

Add broth, scallop juice, dill, and liquid smoke; bring to a boil. Cover partially and reduce heat to just under boiling. Cook 10 minutes.

Add in the juice from the scallop plate, the remaining corn, and the peppers. Simmer on low for another 10-15 minutes until all the vegetables are tender.

Add the scallops and cream-corn mixture and simmer gently to heat through. Sprinkle with the parsley.