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1
Coarsely chop the mushrooms and combine them in a large, non-reactive saucepan with five cups of water.
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2
Simmer gently for about one-and-a-half hours.
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3
Strain the liquid, pressing to get all possible juice.
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4
Discard mushrooms or reserve.
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5
Return the liquid to the pan and boil over high heat until reduced to about a half cup.
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6
Set aside.
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7
Break off the woody asparagus bottoms and peel the lower third.
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8
Remove the heads and halve them the long way, then slice the stems across into coins about one-eighth-inch-thick.
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9
Combine the honey, lime juice, tarragon and thyme in a small cup.
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10
Put the dark olive oil in a wide, nonreactive skillet over medium-high heat.
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11
When it is hot, add the asparagus pieces and stir-fry for one-and-a-half minutes, or just until they start to change color.
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12
Stir in the honey mixture and cook one minute more, then remove the asparagus with a slotted spoon and set aside.
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13
Add the mushroom essence to the asparagus pan, raise the heat to high and reduce to a generous quarter cup.
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14
Set aside.
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15
Right before serving, put one tablespoon of the light olive oil in a wide, nonstick skillet over medium-high heat.
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16
Dust half the scallop pieces with seasoned flour (see note), place them in the pan and add one tablespoon of the butter.
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17
Cook the scallops about one-and-a-half minutes per side, basting with the fat.
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18
They should be golden, barely cooked.
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19
Set aside, uncovered, and repeat with the remaining oil, butter and scallops.
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20
Add the reduced mushroom essence to the scallop pan and bring to a boil, scraping.
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21
Stir in the asparagus, plus any escaped juices, and reheat.
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22
Make a nest of the asparagus on each plate and pour the juices over them.
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23
Arrange six scallop pieces on each nest and serve at once.
