Place sea scallops on a plate and season them with salt and pepper. Heat a saucepan over medium high. Add the white truffle oil. Place the scallops in the oil and sear until they loosen easily from the pan by themselves. This will take a few minutes, resist the temptation to turn the scallops before they loosen, be careful not to tear the scallops. Flip the scallops and turn down the heat to low. Cover with a lid and cook an additional 5 minutes.
While the scallops cook on the second side poach asparagus spears in boiling water, drain and keep warm. Place asparagus in a scallop shell or on a decorative plate
Remove the scallops from the pan, place atop asparagus, keep warm.
Now let's create an instant, awesome sauce in the pan. In the same pan you cooked the scallops, over medium high heat, add the minced shallots and garlic. Stir constantly until the shallots become translucent. Deglaze the pan by adding 1/2 cup of the Riesling. Stir to loosen the particles stuck to the pan, this will make the sauce taste good!
Reduce the wine by half its volume. Add the cream and reduce by half. Add the shaved white chocolate and stir until melted. Remove from heat, spoon sauce over scallops and asparagus, garnish with a fresh herb sprig. Serve immediately!
*Scallops must be Fresh Sea Scallops. The key word is Dry Packed, which means they do NOT add water to the scallops.