Bay Scallop Chowder with Bacon and Cabbage

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4-ounce slab (unsliced) smoked bacon, rind removed, small dice (1/3-inch)

2 tablespoons unsalted butter

1 large onion (10 to 12 ounces), large dice (3/4-inch)

2 to 3 sprigs fresh thyme, leaves chopped (1 teaspoon)

1 dried bay leaf

1 1/2 pounds Yukon gold, Maine, PEI or other all-purpose potato, peeled, large dice (3/4-inch)

5 cups fish stock, chicken stock, or either in combination with water to make 5 cups total liquid

8 ounces Savoy cabbage, large dice (3/4-inch)

Kosher or sea salt

Freshly ground pepper

1 1/2 pounds medium bay scallops-left whole, or large sea scallops, cut down to large (3/4-inch) pieces, strap removed

1 1/2 cups heavy cream (up to 2 cups)

2 or 3 scallions, very thinly sliced