Instructions: Peel, blanch, and cool the asparagus, cut into 1 inch pieces, tips and stalks separated.

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 and stock. Simmer 12 minutes. Add cream and butter, stirring until it returns to a simmer. Transfer to a blender or food processor and puree sauce. Strain and keep warm.

Season scallops with Bayou Blast. Heat oil in a small saute pan and sear scallops 4 minutes on each side, or until golden-brown and cooked through.

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

This recipe yields 2 servings.

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