1 1/2 pound large sea scallops
6 tablespoons olive oil, divided
1/4 teaspoon red chili flakes
2 cloves garlic, finely chopped
salt and pepper
1/4 cup fresh lime juice
1/4 dry white wine
1 tablespoon minced, peeled fresh ginger
1 large shallot, chopped
1/3 cup heavy cream
2 tablespoon sweet chili sauce
6 tablespoon unsalted butter, cut into 6 chunks
1/ 1/2 pounds asparagus trimmed
flat leaf parsley (chopped, for garnish)
Preheat grill to medium high
In a medium blwo, combine scallops, t tablespoons olive oil, chili flakes and garlic. Add a pinch each of salt and pepper. Stir well. Marinate 30 minutes.
Sauce: in a small saucepan, combine lime juice, wine ginger and shallot.
Cook over high heat until reduced by half, about 3 minutes. Add cream and again reduce liquid by half, about 5 minutes. Remove from heat. Stir in chili sauce. Whisk in butter 1 piece at a time. Season t taste with salt and pepper. Set aside
Drizzle 2 tablespoon olive oil over asparagus and season with salt and pepper grill until beginning to blister but still crisp. Remove to a serving pan and set aside.
Grill Scallops 2 -3 minutes per side, until golden and flesh is opaque. Do not over cook. Place scallops on asparagus and spoon sauce over. Garnish with chopped parsley.