Pan-fried scallops with pink pepper cream and asparagus

Guidelines

• Blanch the asparagus: Fill a 5-quart saucepan 3/4 full with water. Add the tablespoon of salt and bring to a boil, covered, over high heat. Blanch the asparagus in boiling water for 1 to 2 minutes, then remove from the water and set aside.
• Heat a large sauté pan over medium heat, then add the butter to the pan and let it heat for 1 to 2 minutes.
• Season the scallops with salt and cracked pepper. Add the garlic and pink peppercorns to the pan and cook for 3 to 4 minutes. Add the scallops and sear for 2 to 3 minutes, then turn and sear for an additional 1 to 2 minutes for medium-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 asparagus from pan and set aside.
• Add the cream to the pan 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 the cream sauce on top and garnish with Himalayan salt. Store leftovers in an airtight container in the refrigerator for up to 2 days.