Prepare tomato bacon jam. Reserve.
Meanwhile, in a medium saucepan combine water, cream, butter and fresh herbs. Bring liquid just to a boil, then cover and remove from heat. Allow herbs to steep for 15 - 20 minutes. When ready to prepare grits, remove fresh herbs and discard. Return cooking liquid to a boil. Gently whisk in grits and reduce the heat to simmer. Cook for 5 - 10 minutes or until grits are tender and creamy. Season with salt & pepper to taste. Reserve.
Heat a heavy skillet over high heat. Add oil and once shimmering (almost smoking) place scallops in pan, at least 1-inch apart. Sear for 1 1/2 minutes, then turn over and sear 2nd side for 1 1/2 minutes. Scallops should nicely browned on the tops and bottoms and translucent in the center.
To serve, spoon grits onto plates. Top with a couple of spoonfuls of warm tomato bacon jam. Place sea scallops on top. Sprinkle with snipped chives.