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

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

For scallops:
8 large fresh sea scallops
olive oil, as needed
3 Tbsps. cocoa powder
1 ½ Tbsps. chili powder
salt and pepper, to taste

For chocolate vinaigrette:
¼ cup melted dark chocolate (50% cocoa)
¼ cup balsamic vinegar
1 Tbsp. honey
1 tsp. salt
½ cup olive oil

For flank steak:
1 small flank steak
½ cup cocoa
1/3 cup chili powder
1 Tbsp. mesquite seasoning
1 Tbsp. garlic powder
1 tsp. kosher salt

For mushrooms:
2 Tbsps. butter
¼ cup onion, minced
1 cup sliced shiitake mushrooms
1 cup sliced oyster mushrooms

1.    For relish: In large sauté pan heat bacon and sauté until fat is rendered out of bacon and it begins to become crisp. Add onions, red pepper, garlic, scallions and corn. Saute vegetables until tender on medium high heat. Add spices and white wine. Cook until wine is almost all evaporated.
2.    Remove from heat and add butter, stirring until melted. Add chopped herbs and salt and pepper to taste. Keep warm until service.
3.    For scallops: Heat nonstick skillet until it begins to smoke. Add olive oil just to coat bottom of pan.
4.    Pat scallops dry with towel and coat with cocoa mixture. Place scallops on hot pan flat side down. Sear for 2 minutes each side. Remove pan from heat.
5.    For flank steak: Trim flank steak and pat dry with paper towel. Mix seasonings together and heavily coat flank steak on both sides. Heat grill on high heat until very hot. Mark both sides of flank steak about 2 minutes each side. If you have a thicker flank steak, remove from grill and place in 375°F oven for about 5-10 minutes depending on desired doneness (recommended medium-rare with internal temp of 135°F). Next: In sauté skillet melt butter and sauté onions and mushrooms until tender and slightly browned. Add ¼ cup chocolate vinaigrette (recipe below) and sauté several minutes. Remove from heat.
6.    For chocolate vinaigrette: In blender, add melted chocolate and vinegar. Blend until smooth. Add honey and salt. Blend until combined. With blender on medium slowly trickle in olive oil until all is added in. Taste and adjust acid with more honey, salt or oil.
7.    Serve scallops on top of corn relish and flank steak over mushrooms, side by side. Drizzle chocolate vinaigrette on plate and sprinkle with toasted walnuts on top. Garnish with chopped fresh chervil.