Make relish: In a small bowl combine asparagus tips, peppers, shallots, dill, lemon juice and olive oil. Season to taste with salt and pepper. Set aside.
Make sauce: In a saucepan combine asparagus bottoms, onion and stock. Simmer 12 minutes. Add cream and butter, stirring until it returns to a simmer. Transfer to a blender or food processor and purée sauce. Strain and keep warm.
Season scallops with Creole spice. Heat oil in a small sauté pan and sear scallops 4 minutes on each side, or until golden brown and cooked through. Divide sauce between 2 plates, top with 2 scallops each and spoon relish between them. Garnish with chopped dill.
Yield: 2 servings