Slice the scallop horizontally, as thinly as possible and arrange the slices onto a plate.
Sprinkle the scallop slices with the flaked sea salt, squeeze over the lemon juice and drizzle with the olive oil.
Combine the asparagus slices, vanilla essence, white wine vinegar and chervil in a mixing bowl.
Pile the dressed asparagus on top of the scallops and serve.
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