Charleston Slightly North Of Broad Oyster Stew

1 cup of Yukon Gold potatoes, peeled and medium-diced
1 cup white of leek, sliced thin
1 tablespoon butter
1/2 cup apple smoked bacon, medium-diced
1 cup scallop cream
24 shucked oysters
pinch salt
1 cup water
1 tablespoon minced chives

Sweat leeks with butter and salt in a skillet until tender. ~ 2 minutes
Add the potatoes and cook for ~ 5 minutes or until tender, without browning and moistening with water as needed.
Dice bacon and cook in skillet until the fat has rendered and bacon is a light brown. Drain.
Add scallop cream to potato/leek mixture and warm together over medium heat.
When hot, stir in the oysters and bacon, barely cooking the oysters (they’re done when they’ve crinkled around the edges), and hit it with the chives and a pinch of freshly ground black pepper before serving.

Does anyone know what scallop cream is? I have to assume it is a cream sauce that is poured over scallops. I don’t think scallops are included because if it were then it would have scallops in cream sauce instead of scallop cream.