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1
Finely chop peppercorns in processor.
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2
Cook sake, shallots, ginger, vinegar and 1/2 teaspoon chopped peppercorns in small saucepan over medium heat until liquid is reduced to 2 tablespoons, about 15 minutes.
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3
Add cream; simmer until liquid coats spoon, about 6 minutes.
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4
Strain into another small saucepan.
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5
Cook asparagus in saucepan of boiling salted water 2 minutes.
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6
Drain.
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7
Refresh under cold water; drain.
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8
Sprinkle remaining chopped peppercorns over both sides of scallops.
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9
Season with salt.
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10
Melt butter in large nonstick skillet over high heat.
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11
Add scallops; cook until golden and almost cooked through, turning occasionally, about 4 minutes.
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12
Add asparagus; saute until scallops are cooked through and asparagus is hot, about 30 seconds.
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13
Arrange scallops on plates.
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14
Bring sauce to simmer.
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15
Spoon sauce around scallops.
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16
Garnish with asparagus.
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17
Sprinkle with chives.
