SEARED SCALLOPS AND ASPARAGUS WITH ASIAN CREAM SAUCE

2 servings

3 1/2 teaspoons Szechuan peppercorns

3/4 cup sake

1/3 cup finely chopped shallots

1/3 cup finely chopped fresh ginger

3 tablespoons rice vinegar

1/2 cup whipping cream

12 asparagus spears, trimmed to 4-inch lengths

10 large sea scallops

1 tablespoon unsalted butter

1 tablespoon chopped fresh chives

Finely chop peppercorns in processor. Cook sake, shallots, ginger,

vinegar and 1/2 teaspoon chopped peppercorns in small saucepan

over medium heat until liquid is reduced to 2 tablespoons, about 15

minutes. Add cream; simmer until liquid coats spoon, about 6

minutes. Strain into another small saucepan.

Cook asparagus in saucepan of boiling salted water 2 minutes. Drain.

Refresh under cold water; drain. Sprinkle remaining chopped

peppercorns over both sides of scallops. Season with salt.

Melt butter in large nonstick skillet over high heat. Add scallops;

cook until golden and almost cooked through, turning occasionally,

about 4 minutes. Add asparagus; saute until scallops are cooked

through and asparagus is hot, about 30 seconds. Arrange scallops on

plates. Bring sauce to simmer. Spoon sauce around scallops. Garnish

with asparagus. Sprinkle with chives.

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