Hi, my name is Darla Mehrkens. I am a recent graduate of the Culinary Institute at Virginia Western, the catering chef for Carilion Clinic and a member of the American Culinary Federation. I feel fortunate and proud to be all of those things, but being a member of the ACF is one of the most rewarding opportunities. We are a nonprofit organization composed of area chefs and culinarians with a local focus on childhood hunger. If you’re interested in helping us provide nutritious meals and snacks to hungry kids in Roanoke schools, you can attend the Chocolate Sunday Festival at Hotel Roanoke on March 10.

The recipe I am sharing with you today is one of my favorites. With Valentine’s Day fast approaching, this is the perfect starter for a romantic meal. This dish serves four, but you can cut it in half, add a few more scallops and turn it into a main dish for two. I hope you enjoy every bite!

Photo by Darla Mehrkins

Fresh Corn Chowder with a Seared Scallop,
Roasted Jalapeno, and Parsley Puree
Topped with a Dressed Mesclun Salad
and Applewood-smoked Bacon

Puree
4 fresh jalapenos
1/4 cup olive oil
1 1/2 Tbsps. fresh lime juice
1 clove garlic, minced
1 cup packed parsley leaves
Salt and pepper to taste

Place jalapenos under broiler, turning every few minutes until charred on all sides.
Remove jalapeno and place in a bowl covered with plastic wrap for 10 minutes. Remove jalapeno from bowl and gently scrape skin off with edge of a paring knife. Remove stem and seeds and place to the side. In a  high-speed blender (I prefer using a Vitamix.) add olive oil, fresh lime juice, minced garlic, jalapenos and parsley, and blend on high until mixture is smooth and bright green. Add salt and pepper to taste and set aside.

Click “Read more” to see the rest of this recipe.

Chowder
1 red onion, diced
2 ribs celery, diced
2 Tbsps. vegetable oil
4 cups vegetable broth
1 1/2 lbs. red potato, diced
4 cups fresh corn kernels (from about 6 ears)
2 tsps. fresh thyme leaves
1/2 cup heavy cream
Salt and pepper to taste

In a 4-quart pot, cook onions and celery in oil over medium heat until translucent. Add broth and potatoes, simmer for 10 minutes. Add corn and thyme, simmer for 5 minutes or until potatoes are tender. Take 2 cups of the mixture, pour into a blender and puree. Add the puree back to the pot, stir in the heavy cream, and add salt and pepper if needed.

Scallops
4 U10 scallops, muscle removed, rinsed and patted dry
Kosher salt
2 tsps. butter
2 tsps. olive oil

Sprinkle scallops with salt on both sides. Heat butter and oil in a pan over high heat (Make sure the oil is hot. You should see slight smoke). Place scallops in pan, and make sure they are not touching. Reduce heat to medium, sear for 1 1/2 minute on each side and remove. Scallops should have a nice crust on the outside but still be slightly translucent in the center.

Salad
1/4 cup olive oil
1 Tbsp. honey
2 tsps. Dijon
Generous splash of white wine vinegar
2 cups mesclun mix
4 pieces of crisp applewood-smoked bacon, crumbled

To make the honey-mustard vinaigrette, place olive oil, honey, Dijon and vinegar  in a jar, secure lid and shake.

Toss the mesclun mix with the dressing. Top with bacon crumbles.

Assembly

Ladle 1 1/2 cups of chowder into a shallow soup bowl, swirl a small amount of the jalapeno puree into the chowder. Place 1 scallop in the chowder and top with dressed salad and bacon crumbles.