This is Chef Sam Leong’s recipe and the only thing I changed is using chicken stock instead of water. I served this with freshly baked crusty baguette. The sauce is indeed an epicurean delight! It was an awesome lunch for us. We can serve this to our guests anytime and know that they will be pleased and impressed.
1 tbs cooking
1 tomato, skinned, seeded and finely diced
Asparagus cream sauce:
50 gm asparagus, chopped and poached
20 gm whipping cream
200 ml chicken stock
50 ml white wine
a dash of ground white pepper
1 sheet nori (seaweed), toasted and ground
Combine asparagus, cream sauce ingredients and bring to boil for 1 hour until sauce is reduced. Process in a blender and strain. Heat oil and sear scallops on both sides until golden brown. Pour some of the asparagus cream sauce on a serving plate. Arrange the seared scallops on top and sprinkle diced tomato over. Garnish with ground nori.
Store excess ground nori in a clean airtight container for future use.