Instructions: If you live near a coast, try to find scallops that are naturally harvested or not bleached or treated with chemicals to lighten them. They may not look as uniform, and they are worth the extra cost for health and environmental reasons.

Serves 4

1/4 cup extra virgin olive oil
2 cloves garlic, sliced thin
3 tablespoons fresh lime juice
1 whole canned chipotle, pureed or minced fine 3 tablespoons finely chopped fresh cilantro 2 tablespoons sugar
salt to taste
1 pound asparagus, trimmed
1 pound scallops
3/4 cup cornmeal
1 teaspoon dried coriander
1 teaspoon salt
1/4 teaspoon ground pepper
2 tablespoons salted butter
lime wedges to garnish

In a small bowl, combine olive oil, garlic, lime juice, chipotle and cilantro. Allow to marinate for at least half an hour, then salt to taste.

Steam or boil asparagus for about 5 minutes or until well softened. You are serving asparagus with tender scallops so the texture should not be intrusive or crunchy. Set asparagus aside and keep warm or at room temperature until scallops are cooked.

Using a sharp knife, cut off tough muscle from scallops. In a small bowl, combine cornmeal, coriander, salt and pepper. Dust scallops with mixture. Melt butter in a heavy skillet over medium heat. Brown scallops on both sides. When scallops are very fresh, there is no need to cook beyond warming throughout.

They are tastier and sweeter when left slightly translucent in center.

Divide asparagus evenly on four plates. Place one-fourth of scallops on top or to side of the asparagus on each plate. Drizzle chipotle marinade over asparagus and scallops. Garnish with lime wedges.

This is a great picnic dish. You can prepare it a day ahead and serve at room temperature the next day. If youre on a budget, ask for a similar firm fish fillet that can be cut into pieces the size of scallops.

Straightforward and easy, this dish is wonderful served over steamed rice or couscous. If you cant find blood oranges, any juicing orange will work.

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