Tuesday, April 6, 2010

Asparagus and Scallops

Holy Springtime, Batman!  This excellent recipe comes from Jesse Ziff Cool's Simply Organic and is pure April in a bottle.  The dressing is delicious...stilll figuring out what else I can drizzle it on...breakfast cereal, perhaps?

3 T olive oil
3 T fresh lime juice
2 T sugar
2 garlic cloves, minced
1 whole canned chipotle chile or a teaspoon of the pureed stuff (see my earlier post for Chipotle Sweet Potatoes for how to do this....)

1 lb scallops
3/4 c cornmeal
1 t ground coriander
1/2 t salt
1/4 t pepper

1 lb asparagus, trimmed
2 T butter

In a small bowl, combine the olive oil, lime juice, sugar, garlic and chipotle and let sit for 30 minutes.

In another bowl, combine the cornmeal, coriander, salt and pepper.  Toss the scallops.

Bring 1/4 c water to a boil in a skillet, place the asparagus in, lower heat to medium, cover and let steam for 4 minutes.  Remove to a plate.

Wipe out skillet, melt butter over medium high heat and add scallops.  Cook for about 2 minutes on one side and another 2 minutes or so on the other side.

Divide asparagus among 4 plates, top with scallops and drizzle the delicious dressing on top.

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