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1
Snap off the tough stem ends from the asparagus spears.
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2
Cut the tips, each about 2 inches long, off 4 spears.
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3
Set the tips aside.
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4
Chop the remaining asparagus into 1-inch pieces.
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5
Bring a large pot two-thirds full of generously salted water to a boil over high heat.
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6
Add the chopped asparagus and cook until bright green and just tender, 2 to 3 minutes.
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7
Using a slotted spoon or long-handled strainer, transfer the asparagus to a bowl of ice water to stop the cooking.
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8
When the asparagus is cool, drain and set aside.
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9
In a heavy soup pot over medium heat, melt 3 Tbs of the butter.
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10
When the butter is just hot, add the shallots and saute, stirring occasionally, until tender and translucent, 3 to 4 minutes.
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11
Add the chopped asparagus and cook, stirring, about 5 minutes.
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12
Season with salt and pepper, and stir in the cream and stock.
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13
Bring to a boil and cook for 5 minutes.
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14
Stir in the spinach and cook for 2 minutes more.
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15
Transfer the soup to a blender and puree until smooth, about 2 minutes.
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16
Pass the soup through a chinois into a clean saucepan and keep warm over very low heat.
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17
Season the scallops with salt and pepper.
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18
In a small saute pan over medium-high heat, melt the remaining 1 Tbs butter.
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19
When it is nearly smoking, add the scallops and cook until evenly browned and slightly translucent in the center, about 2 minutes per side.
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20
Divide the scallops among 2 warmed soup bowls.
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21
Add the reserved asparagus tips to the saute pan and cook until just tender, about 2 minutes.
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22
Taste the soup and adjust the seasonings with salt and pepper.
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23
Ladle the soup into the bowls, garnish with the asparagus tips and serve immediately.
