Scallops with Champagne Sauce

8 ea. Large Diver Scallops
12 ea. Green Asparagus
12 ea. White Asparagus
1 lb Morel Mushrooms
3 ea. Medium Shallots (peeled)
3 Tbs. Butter
2 Tbs. Extra Virgin Olive Oil
1 cup Champagne
1 cup Heavy Cream
Fresh Parsley & Chives
Pinch of sugar
Salt, Pepper, Cayenne pepper

Method of Preparation: Peel each of the asparagus stems and cut the down to the top 2 inches. Keep the white & green asparagus separated. The stems may be saved for soup or stock. Trim & wash the morel mushrooms. Finely dice the shallots, in a small pot cook half the diced shallots in half a tablespoon of butter & half a tablespoon of olive oil.

Once the shallots are translucent add half the champagne & the cream, bring to a boil, season with salt, pepper & a pinch of cayenne, simmer low for 3 to 4 minutes. Repeat the process with the other half of the shallots this time adding the morels when the shallots are translucent, Season with salt & pepper.

In boiling salted & sugared water add 1 tablespoon of butter, add the white asparagus after 2 minutes add the green asparagus, cook the asparagus until tender, approximately 4 to 5 minutes total. Strain the champagne sauce thru a fine sieve, reserve in a warm spot in a tall container.

Season the scallops with salt & ground white pepper, Sear the scallops in a tablespoon of olive oil, half way thru cooking add a knob of butter, turn the scallop 7 sear on the other side until golden brown. Strain the asparagus 7 mix with the morels, add the sliced parsley & chopped shallots to the ragout.

Arrange the asparagus & morels evenly on 4 plates & place 2 scallops on each plate. Add the remainder of the champagne to the sauce, correct the seasoning & mix to a foam with a stick blender. Sauce over the scallops with the foamy part of the sauce, it may be necessary to refoam the sauce more than once whilst saucing. The dish can be garnished with micro greens or herbs as you wish.