Scallop and Green Asparagus Salad with Lime and Cilantro
Rinse the asparagus, remove the woody ends, and cut each spear into 3 or 4 pieces. Cook in boiling salted water 5 to 8 minutes, until al dente. Drain, rinse with cold water, and drain again. Rinse the chile, cut in half, remove seeds and ribs, and cut into fine dice.
Rinse the scallops and the roe, pat dry, and dust with flour. Sauté in hot butter until golden brown on both sides. Add half the chile.
To make the dressing, squeeze 1 lime and mix the juice with the vinegar, oil, fish stock, the remaining chile, pepper and sugar until thoroughly blended. Cut the other lime into wedges. Rinse the cilantro, spin dry, and pull off the leaves. Chop half of the leaves and mix into the the dressing.
To serve, toss the asparagus with the dressing and arrange on plates. Add the scallops and top with the roe. Garnish with the remaining coriander and lime wedges.