"Prepare the Ingredients• Cut potato into ½” dice.• Stem and mince cilantro.• Halve and peel onion. Cut halves into ¼” dice.• Pat scallops dry and halve. Scallops will vary in amount asthey are portioned by weight. Don’t worry, the sweet flavorand tender texture will be the same.Start the Chowder• Place a medium pot over medium-high heat and add 2 tsp.olive oil.• Add onion to hot pot and stir often until slightly softened butnot browned, 3-4 minutes.• Add potato, 1 ¾ cups water, mirepoix base, and ¼ tsp. salt.Bring to a boil.• Once boiling, cook until potatoes are tender, 8-10 minutes.Finish the Chowder• Add cream and corn to hot pot. Return to a boil.• Once boiling, stir occasionally until slightly thickened,6-8 minutes.• Remove from burner. Taste, and season with ¼ tsp. salt ifdesired.• While chowder cooks, cook scallops.Cook the Scallops• Place a medium non-stick pan over medium-high heat andadd 2 tsp. olive oil.• Add scallops to hot pan and cook until scallops are brownedand reach a minimum internal temperature of 145 degrees,1-2 minutes per side.• Remove from burner.Finish the Dish• Plate dish as pictured on front of card, topping chowder withscallops and garnishing with cilantro and crispy jalapeños (totaste). Bon appétit"