Directions

1. In a small sauce pot, combine 1 tbsp of butter with the habanero chili, mint, lemon juice, dragon fruit and mango and place on medium heat for 10 minutes. Remove from heat and set aside to cool.
2. In a medium sauce pot, heat vegetable oil to about 400°F.
3. Add shallots to oil and fry until golden brown and crispy, remove from oil and season lightly with 1/4 teaspoon salt. Set aside on paper towel to catch oil drippings.
4. Bring a sauté pan, to medium high heat and let sit for 2 minutes without touching.
5. Season scallops with juice from 1/2 lemon, 1/4 tsp salt, and 1/4 tsp pepper.
6. Melt 3 tablespoons butter in heated sauté pan, and then immediately add scallops to top half of pan, seasoned side down.
7. Without moving the scallops, add the thyme and garlic to the butter in the pan and baste the top of scallops with melted butter from pan ensuring it touches and pours over all areas of the scallops.
8. Repeat this step for 2 min and then remove from pan to rest, save pan for later.
9. While resting, transfer fruit mixture from small sauce pot to a container and use an immersion blender to purée until smooth.
10. Heat sauté pan used for scallops on high for 1 min.
11. Add asparagus to pan and cook on high for 2 min. Lightly season with 1/2 tsp salt and 1/4 tsp pepper.
12. Plate the dish by placing puree on base, add scallops to plate, then asparagus, garnish with avocado and fried shallots.