Pan seared jumbo scallops with brown mushrooms and asparagus purée

Ingredients

• 30 medium stalks asparagus
• 20 medium brown mushrooms
• 1 tbsp unsallted butter
• 3 small spring thyme
• 2 garlic cloves, smashed
• 1 tbsp chopped shallot
• 7-8 tbsp unsalted butter
• 2 tsp mince chives
• 2 tbsp Brunoise (in the Blue eye cod and cannellini beans recipe)
• Kosher salt and ground white pepper
• 2 tbsp tomato diamonds
• Canola oil
• 6 jumbo scallops, tough ligaments removed (about 70 g each)

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