A beautiful, easy dish, elegant in it's simplicity. This dish never ceases to impress. I can see myself serving this to a girlfriend sometime, however I may find myself more obsessed with how the dish looks than the girl. But unlike many girls, there's substance behind the beauty. Meaty portobellos match bold scallops. Light asparagus puree rounds out the dish.
Dice some portobellos then saute them for 2 minutes in smoking oil. Add salt, then let the liquid that is released cook out. Deglaze with a few tbs chicken stock and reduce to oblivion. Add about the same amount of heavy cream and cook until thick and rich.
Meanwhile, blanch asparagus in heavily salted water until just tender, then remove to an ice bath. Puree the asparagus with just enough water to allow it to turn, and puree until smooth. Remove and pour into a strainer set over a bowl. Don't touch it for five minutes, to allow excess water to drain. Discard the water at the bottom of the bowl, then pass the puree through the strainer into the now-clean bowl. Finish by warming over low heat while whisking in a pat of butter and a squeeze of lemon juice.
Get a heavy cast-iron pan with vegetable oil smoking. Add your scallops that you've seasoned with salt. Sear on one side till nice and dark brown, then flip over and add two tbs butter, a few sprigs of thyme, and two crushed cloves of garlic. Tilt the pan so that you can use a spoon to baste the scallops with these ingredients. Baste for a minute or so, then remove your scallops.
Place a spoonful of puree down on your plate. Top with creamed mushrooms. Finish with a scallop on top. Be amazed at how easy it is to create a dish that looks and tastes this good, with such little work.