The book is "Simply Organic: A Cookbook for Sustainable, Seasonal, and Local Ingredients" by Jesse Ziff Cool. My goal is to make at least two recipes a week from this book. This is the first - it was awesome, and very easy!
Asparagus and Scallops
Dressing:
3 Tbl EVOO
3 Tbl fresh lime juice
2 Tbl sugar
2 garlic cloves, minced
1 whole canned chipotle chile pepper, pureed or minced
3 Tbl finely chopped fresh cilantro or parsley
Breading for 1 pound of Sea Scallops:
3/4 cup yellow cornmeal
1 t ground coriander
1/2 tsp salt
1/4 tsp freshly ground black pepper
1 pound asparagus, trimmed
2 Tbl unsalted butter
Lime wedges for garnish
In a small bowl, combine the oil, lime juice, sugar, garlic, chili pepper, and cilantro. Let sit for at least 30 minutes.
Combine the cornmeal, coriander, salt, and black pepper. Toss the scallops in the cornmeal mixture and set aside.
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 4 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 2-4 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. Serve with rice, quinoa, or couscous and fresh, warm bread! Enjoy!
