Ginger-Chili Scallops Recipe – Sunset Magazine

Ingredients

• 3/4 pound asparagus
• 1 1/2 pounds sea scallops
• 1/4 cup olive oil
• 1 tablespoon minced fresh ginger
• 2 tablespoons minced or pressed garlic
• 2 tablespoons minced fresh jalapeño chilies
• 1/8 teaspoon hot chili flakes
• 1/2 cup dry white wine
• 1/4 cup (1/8 lb.) butter or margarine
• Salt and pepper