Recipes
Chili Crusted Scallops and Flank Steak with Sweet Corn Bacon Relish, Toasted Walnuts and Chocolate Vinaigrette

Chili Crusted Scallops and Flank Steak with Sweet Corn Bacon Relish, Toasted Walnuts and Chocolate Vinaigrette

Recipe: Lindsey K. Clinton, CDM, CFPP, executive chef, Cura Hospitality at Messiah Village

YIELD: 2-4 servings

For corn relish:
 ½ white onion, small diced
¼ cup bacon, diced
¼ cup red pepper
1 clove garlic, minced
¼ cup chopped scallion
¾ cup fresh corn off the cob
¼ cup white wine
1/8 tsp. chili powder
1/8 tsp. cumin
¼ cup unsalted butter
1 Tbsp. fresh chervil, chopped
1 Tbsp. fresh chives, chopped

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