Asparagus and Scallops

• 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.

extravirgin olive oil, lime juice, sugar, garlic, chile pepper, fresh cilantro, scallops, yellow cornmeal, ground coriander, salt, freshly ground bleak pepper, unsalted butter

Taken from www.cookstr.com/recipes/asparagus-and-scallops (may not work)