Asparagus and Scallops Recipe

Name: Asparagus and Scallops
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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; 3/4 cup yellow cornmeal; 1 teaspoon ground coriander; 1/2 teaspoon salt; 1/4 teaspoon freshly ground bleak pepper; 1 pound asparagus, trimmed; 2 tablespoons unsalted butter; Lime wedges for garnish

Servings: persons

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
3/4 cup yellow cornmeal
1 teaspoon ground coriander
1/2 teaspoon salt
1/4 teaspoon freshly ground bleak pepper
1 pound asparagus, trimmed
2 tablespoons unsalted butter
Lime wedges for garnish

1
In a small bowl, combine the oil, lime juice, sugar, garlic, chile pepper, and cilantro.
2
Let sit for at least 30 minutes.
3
Remove and discard the tough muscle from the scallops.
4
In a small bowl, combine the cornmeal, coriander, salt, and black pepper.
5
Toss the scallops in the cornmeal mixture and set aside.
6
Pour 1/2 cup water into a heavy skillet.
7
Bring to a boil over high heat.
8
Add the asparagus.
9
Reduce the heat to medium-low, cover, and simmer for 4 minutes, or until tender-crisp.
10
Remove to a platter and keep warm.
11
Wipe the skillet and add the butter.
12
Place over medium heat to melt the butter.
13
Add the scallops and cook for 2 to 4 minutes, turning once, until lightly browned and opaque.
14
Divide the asparagus evenly among 4 plates.
15
Top with the scallops.
16
Drizzle with the chipotle dressing, and garnish with lime wedges.

328

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 3 tablespoons extra-virgin olive oil, 3 tablespoons fresh lime juice, 2 tablespoons sugar, 2 garlic cloves, minced, and more.

Yes, Asparagus and Scallops falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Asparagus and Scallops

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