Scallops on a Bed of Asparagus

Instructions

1. In a pot of boiling, salted water, cook the peas until tender, about 5 minutes. Drain and drop in an ice bath to seal their color.
2. In a small pan, melt 1 tsp butter and sweat the shallots until they are soft but not browned.
3. In a food processor add the peas, shallots, ginger, cream, stock, and salt and pepper to taste. Blend until smooth and strain to remove any solids.
4. Blanch 24 of the asparagus in boiling salted water for 2 minutes, then drain and refresh in ice water.
5. Thinly slice the remaining 12 pieces of asparagus lengthwise on a mandolin slicer and set aside.
6. Just before serving, warm the pea coulis, whisking to a froth.
7. Pan fry the blanched asparagus in a bit of butter, then pan fry the scallops for 1 minutes on each side.
8. To serve, place 3 stalks of asparagus carefully in the center of each plate, tips facing the same way. Top with 3 scallops and decorate with a pinch of lemon salt and a twist of the raw asparagus. Put the pea coulis on the plate in a decorative pattern with a spoon or plastic bottle.
   Bon appetit!