Scallops with Roasted Red Pepper Coulis

Roast the red pepper directly over a gas flame or under the broiler, occasionally turning until the peppers are blackened all over. Transfer the pepper to a bowl and cover with plastic wrap, allow to cool completely. Peel the pepper and discard the skin, seeds, and core.
In a food processor or blender, combine the peppers with the oil, shallot, curry powder, coconut milk, salt, and ginger. Puree coulis until very smooth, then strain through a sieve to remove air bubbles. Season with additional salt if needed. Set aside until ready to serve.

In a medium-sized bowl, combine salt with boiling water, stirring to dissolve the salt. Add ice water to cool the brine.
Add scallops to the brine and let stand for 10 minutes. Drain the scallops, rinse under cold water and arrange in a single layer on a paper towel-lined baking sheet. Place a paper towel on top and gently press to remove any moisture. Allow them to sit for 10 minutes at room temperature before cooking.
Heat 3 tablespoons of grapeseed oil in a large stainless steel pan over medium-high heat until it ripples and begins to smoke. Sprinkle scallops lightly with salt and add them to the pan, without crowding.
Cook the scallops without moving them, until the bottoms are a rich golden brown, 3 to 3 ½ minutes. Add 1 tablespoon of butter to the pan. Turn the scallops and caramelize the second side, about 1 ½ to 2 minutes. Transfer to a serving platter. Light season with freshly ground black pepper.

In a medium-sized pan, heat 1 tablespoon of butter over medium heat until melted. Add asparagus and saute about 2 minutes, or until just tender. Season with salt and pepper.

Re-warm the coulis and then add ¼ cup of the sauce to the center of a serving plate. Add asparagus coins to the center of each plate. Add desired caramelized scallops on top of the sauce and asparagus. Garnish with microgreens.