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Spicy Scallops With Creamy Guac Lets You Enjoy a Summer Barbecue Indoors

By Tom Liddy | June 21, 2013 6:43am
 This delicious and quick summer dish includes can be made year-round.
Spicy Grilled Scallops with White Asparagus
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NEW YORK CITY — When the temperature rises, the last place you want to be is slaving over a hot stove in the kitchen.

So grilling as the sun goes down is a perfect alternative.

But what about those of us (present company included) who want to have a great grilled dinner but don't have access to a space to set up a Weber?

Picking up a cast-iron grill is the perfect stovetop solution to let you enjoy grilled meals year-round, regardless of whether you have access to a barbecue pit.

This recipe is quick, easy and delicious and takes advantage of this setup.

Plump sea scallops are combined with a smoky, garlicky marinade that complements the sweetness of the shellfish, which is then grilled to perfection.

They're paired with white asparagus, which has a more mild, sweeter flavor that is enhanced when it is roasted.

The dish is brought together with a creamy guacamole that provides a burst of color on the plate.

Pop open a cold one or shake up a cocktail and enjoy.

Here's how to make this tonight:

INGREDIENTS (serves 2):

For the scallops and asparagus:

10 large dry sea scallops (dry them with a paper towel to get rid of any excess moisture)

1 can chipotle peppers in adobo sauce

1 clove garlic minced

1 tbs. olive oil

1/4 cup chopped cilantro

1 bunch white asparagus

Salt and pepper

Garlic powder

For the guacamole:

 The scallops are marinated in spicy chipotle, adobo and cilantro and then grilled to perfection.
The scallops are marinated in spicy chipotle, adobo and cilantro and then grilled to perfection.
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DNAinfo/Tom Liddy

1 large ripe Hass avocado (here's DNAinfo's guide on how to pick 'em)

Juice and zest of 1 lime

1/4 cup chopped cilantro

1 large jalapeno pepper, diced

Salt and pepper to taste


1. Mix 3 teaspoons of the adobo sauce as well as a diced chipotle with the cilantro, cracked ground pepper and the olive oil and add the scallops. Marinate in the fridge for 15 minutes and up to a half hour.

2. Preheat the broiler on your oven.

3. Meanwhile, trim the ends off of the asparagus, season with salt, pepper, olive oil and garlic powder and mix in a large baking pan.

4. Broil until browned and just barely tender, about 12 minutes, turning once or twice. Set aside.

5. While the asparagus is cooking, blend the avocado, lime juice, cilantro, jalapeno, salt and pepper (a stick blender works great for this). The guac should be nice and creamy.

6. Preheat the grill on the stovetop on medium high heat. It will take about 5 to 8 minutes for it to get really hot. When drops of water instantly boil away, it’s good to go.

7. Remove the scallops from the marinade, shaking off the excess. Season with salt and pepper and place on the grill (one of the flat sides down).

8. Sear 3 to 4 minutes and then flip them over and sear the other side. The scallops will be done when they are firm, but still have some give, about 3 minutes more.

9. Plate the scallops on top of the asparagus with some chopped cilantro and a spoonful or two of the creamy guac on the plate.

10. Crack open that drink and dig in.