Sautéed Sea Scallops with Mussel and Saffron Butter and Asparagus Salad

This dish is very easy to prepare, and a perfect starter to a dinner with a more complicated main course. When serving ensure that the asparagus and mâche are at room temperature. The sea scallops must be of the highest quality: round, very firm and dry, almost greasy. Make sure they have not been sitting in water - fish absorb fresh water very quickly, which dilutes their flavours and has an adverse effect on the texture. Soaked scallops will also shrink during cooking, and the water that