1

Finely chop peppercorns in processor.

2

Cook sake, shallots, ginger, vinegar and ½ t. chopped peppercorns in small saucepan over medium heat until liquid is reduced to 2 T, about 15 minutes. Add cream; simmer until liquid coats spoon, about 6 minutes. Strain into another small saucepan.

3

Cook asparagus in saucepan of boiling, salted water for 2 minutes. Drain. Refresh under cold water, drain.

4

Sprinkle remaining chopped peppercorns over both sides of scallops. Season with salt.

5

Melt butter in large nonstick skillet over high heat. Add scallops; cook until golden and almost cooked through, turning occasionally, about 4 minutes. Add asparagus; sauté until scallops are cooked through and asparagus is hot, about 30 seconds.

6

Arrange scallops on plates. Bring sauce to simmer. Spoon sauce around scallops. Garnish with asparagus and sprinkle with chives.