Seared sesame scallops on asparagus
In a double boiler, steam the asparagus spears for 2-3 minutes, or until just tender. Remove from heat.
Toast the sesame seeds in a dry wok, constantly tossing, for 5 minutes or until golden. Remove to a plate.
Heat half the peanut oil in the wok and add spring onions, garlic and ginger, stirring for 2 minutes or until fragrant. Add soy sauce, peas and asparagus and toss 30 seconds to coat.
Remove vegetables to a serving platter and drizzle with sesame oil.
Heat remaining peanut oil in a wok and sear the scallops for 2 minutes on each side, or until golden. Put cooked scallops onto a plate with sesame seeds and dip to coat each side.
Arrange scallops on asparagus and serve with fresh lemon wedges.