PG TESTED
Spring colors, spring flavors, spring is here at last. Although it might make for a roly-poly looking plate, steamed new potatoes would give a bit of heft to this light dinner.
- 3 tablespoons extra-virgin olive oil
- 3 tablespoons fresh lime juice
- 2 tablespoons sugar
- 2 garlic cloves, minced
- 1 whole canned chipotle chile pepper, pureed or minced
- 3 tablespoons finely chopped fresh cilantro
- 1 pound sea scallops (or figure 4 to 5 per serving depending on size)
- 3/4 cup yellow cornmeal
- 1 teaspoon ground coriander
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 pound asparagus, trimmed
- 2 tablespoons unsalted butter
- Lime wedges for garnish
In a small bowl, combine the oil, lime juice, sugar, garlic, chile pepper and cilantro. Let the dressing mixture sit for at least 30 minutes.
Remove and discard the tough muscle from the scallops. In a small bowl, combine the cornmeal, coriander, salt and black pepper. Toss the scallops in the cornmeal mixture and set aside on a rack.
Pour 1/2 cup water into a heavy skillet. Bring to a boil over high heat. Add the asparagus. Reduce the heat to medium-low, cover and simmer for four minutes, or until tender-crisp. Remove to a platter and keep warm.
Wipe the skillet and add the butter. Place over medium heat to melt the butter. Add the scallops and cook for two to four minutes, turning once, until lightly browned and opaque.
Divide the asparagus evenly among 4 plates. Top with the scallops. Drizzle with the chipotle dressing and garnish with lime wedges.
Makes 4 servings.
-- "Simply Organic" by Jesse Ziff Cool
First Published: May 29, 2008, 4:00 a.m.