Sea Scallops On Asparagus

Preparation

1. Step 1

   Coarsely chop the mushrooms and combine them in a large, non-reactive saucepan with five cups of water. Simmer gently for about one-and-a-half hours.

2. Step 2

   Strain the liquid, pressing to get all possible juice. Discard mushrooms or reserve. Return the liquid to the pan and boil over high heat until reduced to about a half cup. Set aside.

3. Step 3

   Break off the woody asparagus bottoms and peel the lower third. Remove the heads and halve them the long way, then slice the stems across into coins about one-eighth-inch-thick. Combine the honey, lime juice, tarragon and thyme in a small cup.

4. Step 4

   Put the dark olive oil in a wide, nonreactive skillet over medium-high heat. When it is hot, add the asparagus pieces and stir-fry for one-and-a-half minutes, or just until they start to change color. Stir in the honey mixture and cook one minute more, then remove the asparagus with a slotted spoon and set aside.

5. Step 5

   Add the mushroom essence to the asparagus pan, raise the heat to high and reduce to a generous quarter cup. Set aside.

6. Step 6

   Right before serving, put one tablespoon of the light olive oil in a wide, nonstick skillet over medium-high heat. Dust half the scallop pieces with seasoned flour (see note), place them in the pan and add one tablespoon of the butter. Cook the scallops about one-and-a-half minutes per side, basting with the fat. They should be golden, barely cooked. Set aside, uncovered, and repeat with the remaining oil, butter and scallops.

7. Step 7

   Add the reduced mushroom essence to the scallop pan and bring to a boil, scraping. Stir in the asparagus, plus any escaped juices, and reheat.

8. Step 8

   Make a nest of the asparagus on each plate and pour the juices over them. Arrange six scallop pieces on each nest and serve at once.