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Pre-heat oven to 180℃ and cook the asparagus in boiling water for 1 minute until just tender. Immediately place the asparagus in ice-cold water to stop the cooking process.
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Heat a pan on medium-high and add the butter until it turns light brown in colour. Place the scallops in the pan to fry for a minute on each side. Once both sides are caramelized, sauté the asparagus, shallots and garlic with the scallops and stir.
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Stir in the Oyster Sauce and mix well. Remove the asparagus and scallops and set aside. Deglaze the pan with a squeeze of lemon juice and stir in the XO Sauce.
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Add the cream, stir, and set the heat on medium to let the sauce slowly reduce. Re-heat the scallops and the asparagus in the oven for 1 minute.
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To serve, spoon the sauce on the bottom of a plate and place the spears of asparagus on top. Lay the scallops over the asparagus and drizzle with the Soy Sauce. Garnish with purple shiso cress and coriander leaves.