How to make it
Pre-heat oven to 180℃ and cook the asparagus in boiling water for 1 minute until just tender. Immediately place the asparagus in ice-cold water to stop the cooking process.
Heat a pan on medium-high and add the butter until it turns light brown in colour. Place the scallops in the pan to fry for a minute on each side. Once both sides are caramelized, sauté the asparagus, shallots and garlic with the scallops and stir.
Stir in the Oyster Sauce and mix well. Remove the asparagus and scallops and set aside. Deglaze the pan with a squeeze of lemon juice and stir in the XO Sauce.
Add the cream, stir, and set the heat on medium to let the sauce slowly reduce. Re-heat the scallops and the asparagus in the oven for 1 minute.
To serve, spoon the sauce on the bottom of a plate and place the spears of asparagus on top. Lay the scallops over the asparagus and drizzle with the Soy Sauce. Garnish with purple shiso cress and coriander leaves.