This s a perfect dish for springtime, served with fresh rolls and a crisp white wine.

In a small bowl, combine the oil, lime juice, sugar, garlic, chile pepper, and cilantro. Let sit for at least 30 minutes.

Remove and discard the tough muscle from the scallops.

In a small bowl, combine the cornmeal, coriander, salt, and black pepper. Toss the scallops in the cornmeal mixture and set aside.

Pour 1/2 cup water into a heavy 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.

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

Divide the asparagus evenly among 4 plates. Top with the scallops. Drizzle with the chipotle dressing, and garnish with lime wedges.

Kitchen tip:
Often scallops are soaked in sodium tripolyphosphate (STP) to help keep them moist. To avoid chemical-laden scallops, look for scallops labeled Day Boat, Diver, Dry Pack, or Chemical-Free. These scallops are more readily available these days and, of course, are a much healthier choice. They may not be perfectly white and uniform in size, but those qualities are not natural to scallops; they are human-induced. As always, opt for the most natural products available. And, as always, ask questions. The fishmonger should know exactly where the fish is from and how it has been treated.