Baked Giant Sea Scallops

Marinate 12 giant sea scallops for 24-hours in:

4 cups of fat-free/skim, organic, pasteurized buttermilk

2 TBL pure horseradish root

2 TBL sea salt, finely-ground

4 TBL organic coriander seeds, freshly-ground in mortar and pestle

4 TBL organic saffron threads, freshly-ground in mortar and pestle

4 TBL organic black pepper, coarsely-ground

Bake with marinade in preheated oven, at 350°F, center rack, for approximately 25 minutes. Use a glass bakeware pan, with sea scallops arranged 1/2-inch apart, at least. Turn the scallops over after 12 minutes.

Serve with a grilled, wild asparagus platter. Wrap the asapargus spears with prosciutto in the center. Grill them on a cedar plank.  They would look better in a fan-shaped parcel of 5 wild asparagus spears on each side of the sea scallops.