Chilled Asparagus & Lemongrass Soup with Grilled Sea Scallops & Tangerine Essence Recipe

Procedure
Sauté shallot and lemongrass in olive oil slowly until soft but not browned. Add vegetable broth and potatoes and bring to a simmer for five minutes. Add asparagus and cook for eight minutes or until tender. Transfer soup to a blender and purée. Strain through a fine mesh sieve and return to the stove. Add cream and bring back to a simmer. Add salt and pepper to taste. Refrigerate until well-chilled.

Pre-heat grill top. Season scallops with salt and pepper. Grill scallops, turning 45° to mark. Repeat on second side, cook until center still has some translucency.

To Assemble
Spoon one 8 ounce ladle of soup into shallow bowl. Place two scallops onto the center. Garnish with asparagus tips and diced tomato, and drizzle with tangerine essence.