Ingredients
3 Tbsp. Evoo
3 Tbsp fresh lime juice
2 cloves garlic, minced
1 canned chipotle pepper, minced
3 Tbsp. fresh cilantro, chopped
1 Pound Sea Scallops
1/2 cup yellow cornmeal
1 tsp ground coriander
1/2 tsp salt
1/4 tsp black pepper
1 pound green beans, or asparagus, trimmed
2 Tbsp unsalted butter
lime wedges for garnish
Preparation
In small bowl, combine, the oil, lime juice, sugar, garlic, chili pepper, and cilantro. Let sit for at least 20 minutes.
Mix cornmeal, coriander, salt and pepper. Toss scallops in cornmeal and set aside.
Trim the asparagus and or green beans and cook until just tender 4-6 minutes for asparagus, 6-8 minutes for green beans.
Melt butter in medium skillet, add scallops and cook for 2-4 minutes until lightly browned and opaque.
Divide vegetable among 4 plates, tope with scallops and drizzle with chili sauce. Garnish with lime wedges.
