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Zesty Asparagus and Scallops

Ease of Preparation: Easy

Preparation Time: 15 min
let sit for 30 minutes

Cook Time: 10 min

Servings: 4

Recipe By: Jesse Ziff Cool

From:  Your Organic Kitchen
Used with permission of Rodale

Other Main Dishes
Other Seafood

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Zesty Asparagus and Scallops

This is a perfect dish for springtime. If you live near a seacoast that catches scallops, try to find those that are naturally harvested or not bleached or treated with chemicals to lighten them. These are known as day boat scallops and are available in some fish markets and supermarkets. They may not look as uniform in size or color, but they are worth the extra cost for both health and environmental reasons.

3 tablespoons extra virgin olive oil
3 tablespoons fresh lime juice
2 tablespoons sugar
2 cloves garlic, minced
1  whole canned chipotle chile pepper, pureed or minced
3 tablespoons finely chopped fresh cilantro
1 pound asparagus, trimmed
1 pound sea scallops
3/4 cup yellow cornmeal
1 teaspoon dried coriander
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons butter
 lime wedges
In a small bowl, combine the oil, lime juice, sugar, garlic, chile pepper, and cilantro. Let sit for at least 30 minutes.

Meanwhile, place 1/2 cup water in a large 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.

Remove and discard the tough muscle from the scallops.

In a small bowl, combine the cornmeal, coriander, salt, and black pepper. Dust the scallops with the cornmeal mixture.

In a heavy skillet over medium heat, melt the butter. Add the scallops and cook for 2 to 4 minutes, turning once, until lightly browned and opaque.

Evenly divide the asparagus among 4 plates. Top with the scallops. Drizzle with the chipotle dressing. Garnish with lime wedges.

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