This is one of the recipes that has been provided by Les Kincaid from Las Vegas - to find out more about him and his views on food and cooking click here or if you would like to visit his website click here.

Ingredients

1/2 pound asparagus peeled, blanched and cooled cut into 1-inch pieces tips and stalks separated
2 tablespoons diced red pepper
1 tablespoon diced shallots
1 tablespoon chopped fresh dill, plus extra for garnish
Juice of 1 lemon
1 tablespoon olive oil
Kosher salt and black pepper to taste
1/4 cup chopped onion
1/2 cup chicken stock or asparagus blanching liquid
1 tablespoon heavy cream
2 tablespoons sweet butter
4 large sea scallops
1 teaspoon Cajun Dust
1 tablespoon canola oil

Make relish:

• In a small bowl combine asparagus tips, peppers, shallots, dill, lemon juice and olive oil.
• Season to taste with salt and pepper.
• Set aside.

Make sauce:

• In a saucepan combine asparagus bottoms, onion andstock.
• Simmer 12 minutes.
• Add cream and butter, stirring until it returns to a simmer.
• Transfer to a blender or food processor and purée sauce.
• Strain and keep warm.

Scallops:

• Season scallops with Cajun Dust.
• Heat oil in a small sauté pan and sear scallops 4 minutes on each side, or until golden brown and cooked through.

Plateing:

• Divide sauce between 2 plates, top with 2 scallops each and spoon relish between them.
• Garnish with chopped dill.

Serves 2

Les Kincaid