Here's a decadent Seared Scallops and Asparagus recipe made easy with the rare 40% cream (available at all Keys Nutrition stores). This comforting meal will charm you to the highest level!

• 1 tablespoon kosher salt
• 20 medium-thick asparagus tips (about 7 inches long), tough ends removed, peeled
• For the scallops:
• 1/2 cup unsalted butter
• 12 large sea scallops (about 1 1/4 lbs), rinsed and demuscled
• 1 teaspoon kosher salt
• 1/4 teaspoon freshly cracked black pepper
• 2 clove garlic, peeled
• 1 tablespoon pink peppercorns
• 4 tablespoons of 40% thick cream (Available in store)
• Ground Himalayan salt, for garnish

• Blanch the asparagus: Fill a 5-quart saucepan 3/4 full of water. Add the tablespoon of salt and bring to a boil, covered, over high heat. Blanch the asparagus in boiling water for 1-2 minutes, then remove from the water and set aside.
• Heat a large sauté pan over medium heat, then put the butter in the pan and let it heat up for 1 to 2 minutes.
• Season the scallops with salt and cracked pepper. Add the garlic and pink peppercorns to the skillet and cook for 3 to 4 minutes. Add the scallops and sear for 2-3 minutes, then flip and sear an additional 1-2 minutes for the semi-cooked scallops. Remove the scallops from the pan and set aside
• Place the asparagus in the same pan used to cook the scallops and sauté over medium heat for 2 to 3 minutes. remove the asparagus from the pan and set aside.
• Add the cream to the skillet and whisk until the butter and cream have combined evenly.
• To serve, divide the asparagus evenly among 4 plates, then place the scallops on top of the asparagus. Pour cream sauce on top and garnish with Himalayan salt. Store leftovers in an airtight container in the refrigerator for up to 2 days.