Cut potatoes into 1/2" dice.

Mince garlic.

Tear French roll into bite-size pieces.

Place French roll pieces on baking sheet in a single layer. Top with half the Parmesan (reserve remaining for garnish) and 1 tsp. olive oil.

Bake in hot oven until browned, 8-10 minutes.

While croutons bake, start scallops.

Pat scallops dry and season with a pinch of pepper. Scallops will vary in amount as they are portioned by weight. Don't worry, the sweet flavor and tender texture will be the same.

Place medium pot over medium-high heat with 2 tsp. olive oil.

Add scallops to hot pot and cook until scallops are browned and reach a minimum internal temperature of 145 degrees, 1-2 minutes per side.

Transfer scallops to a plate. Keep pot over medium-high heat.

Add mirepoix blend to hot pot and stir often until beginning to soften, 2-3 minutes.

Stir in garlic, 1/2 tsp. salt, and a pinch of pepper until combined.

Add seasoning blend and potatoes. Stir often until combined and potatoes begin to soften, 2-4 minutes.

Stir wine into hot pot until almost completely evaporated, 2-3 minutes.

Sir in cream cheese until melted, 1-2 minutes.

Add fire-roasted tomatoes and 2 cups water and stir to combine. Bring to a simmer.

Once simmering, reduce heat to medium-low. Cover, and cook until potatoes are tender and broth slightly thickens, 10-12 minutes.

Add scallops to hot pot. Cook until scallops are warmed through, 2-4 minutes.

Remove from burner.

Plate dish as pictured on front of card, garnishing with remaining Parmesan and croutons. Bon appétit!