For the asparagus and broad bean salad, bring a pan of salted water to the boil. Boil the asparagus spears for 3-4 minutes, or until tender, then drain and refresh in cold water.
Bring another pan of salted water to the boil, add the crumbled stock cube and add the broad beans. Boil for 2-3 minutes, or until tender, then drain well, refresh in cold water and remove the pods.
Blend the root ends of the cooked asparagus, and half of the cooked broad beans and double cream in a food processor to a purée, then season, to taste, with salt and freshly ground black pepper. Reserve the spear ends of the asparagus and the remaining broad beans.
For the hollandaise sauce, place the onion, white wine, white wine vinegar, tarragon and chervil into a non-reactive pan and bring to the boil. Reduce the heat and simmer for 4-5 minutes, or until the mixture has reduced by half. Season, to taste, with salt and freshly ground black pepper. Sieve the mixture and reserve the liquid.
Meanwhile, bring a little water to the boil, reduce the heat to a simmer and suspend a heatproof bowl over the simmering water (do not allow the water to touch the base of the bowl). Place the egg yolks and water into the bowl and whisk continuously for 3-4 minutes, or until the mixture thickens to the consistency of thick cream, then remove from the heat.
Gradually add the melted, clarified butter to the egg mixture, whisking vigorously after each addition.
Gradually add the reserved vinaigrette to the egg mixture, whisking vigorously after each addition. Season, to taste, with salt and freshly ground black pepper. Set aside and keep warm.
For the scallops, heat the butter in a frying pan over a medium to high heat. Season the scallop halves, to taste, with the salt. When the butter is foaming, add the scallops and fry for 30-45 seconds, turning once, or until golden-brown on both sides and just cooked through.
To serve, sprinkle a serving plate with coarse sea salt, if using. Place the four scallop shells onto the plate and spoon some of the asparagus and broad bean purée into each. Arrange some of the reserved, cooked broad beans and two of the asparagus spears on top of each spoonful of purée. Place two scallop halves on top of each. Spoon over the hollandaise sauce.
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