Rinse scallops under cold water and pat dry. Coat scallops with a little olive oil and place on a plate.
In a 5-quart Dutch oven cook bacon over medium heat; about 6-8 minutes until crisp. Remove with slotted spoon and place on paper towel. When cool crumble the bacon.
Pour off all bacon grease and add 2-tablespoons butter. Add bay leaf, celery, onion, thyme and parsley. Season with salt and white pepper. Cook vegetables 4-5 minutes on until brown.
Add Chardonnay and reduce by half.
Add 3-tablespoons butter, sprinkle flour over vegetables and cook for 2-3 minutes.
Whisk in clam juice until smooth. Add bacon bits, potatoes, tempered cream and 1-tablespoon old bay seasoning. Bring chowder to a full boil and reduce to a slow simmer for 10-12 minutes or until potatoes are done. Stir to prevent chowder from burning. Season with salt and pepper to taste.
Fold in creme fraiche and nutmeg. Stir until combined. Do not let the chowder boil.
Heat a skillet add remaining butter, lemon zest and lemon juice. Season scallops with fine sea salt and white pepper. Dust both sides with old bay seasoning. Cook scallops 1-2 minutes per side or until done. Remove bay leaf from chowder. Season with sea salt and white pepper to taste.
Place chowder in warm bowls and add Divers Sea Scallops.