Scallops with Asparagus and Miso Mayo

A cooking magazine had Japan for their monthly theme.

They call it the trend kitchen for the home cooks. It is the first time I bought that magazine at the supermarket cashier.
Miso mayonaise is here en vogue at the moment. Many combinations can be found and you are told that all this Japanese. Actually most of the food creations can´t be found there.

Recipe:
400 g green asparagus
salt
20 g white miso
1 tbp rice vinegar
1 pinch yuzu chili
80 g mayonaise
1 tbsp light sesame oil
5 scallops

Take the bottom part off the asparagus. Cook the asparagus in salted water for 3-5 min and cool it down.
Dissolve the dashi powder in hot water, cool down.
Mix it with the miso paste, rice vinegar and yuzu chili. Fill into a bottle.

Pat the scallops dry and season them on both sides.
Heat up the oil in a pan and sear the scallops on both sides.
Put them on top of the asparagus and drizzle the miso over it.