Marinate the scallops: Whiskey together honey, oil, thyme, etc. Put scallops in mix and refrigerate at least an hour.
Make the relish: Saute the onion and garlic in oil until translucent. Add sugar and melt it. Add vinegar and reduce. Them add the rest of the inredients and adjust seasoning.
make beet puree: Peel and boil beets, with cinnamon stick, until they break apart easily. Strain out the water and remove cinnamon. Put in a food processor and puree until smooth. Add butter, agave, salt, and pepper. Adjust seasoning as needed and check consistency. It should be smooth enough to spread. add a little liquid such as orange juice if it isn't getting smooth enough.
Make the garlic chive oil: Dip the chives into boiling water the bring out the color and soften them. Don't cook the color out of them. You want a vibrant green. Cool them in ice or cold water. Chop roughly. Then put them in a blender with oil, salt, and pepper. Puree until smooth. Some texture is okay. You want a vivid green oil. You can strain it for a smoother oil or leave with particles for texture.
Make the gastrique: Peel the clementines and break into sections. You can add in some of the skin for flavor, but, remove as much pith as possible. Stir together all ingredients in a heavy pan and bring to a boil. Cut back to a simmer and cook down to about half the volume. It should be thick enough to coat a spoon. Strain out the clementines, and, reserve the liquid.
For asparagus: Trim the tough bottoms of the asparagus. Coat with oil, salt, and pepper. Roast at 350 for 8 to 10 minutes until al dente.
Sear the scallops: Heat a non stick saute pan over medium high heat. Add in the scallops in a single layer, all sitting on their faces. Cook about 3 minutes per side until a nice caramel color occurs. Flip and finish. Depending on the thickness of the scallops, this should take about 6 to 8 minutes total.
Spread puree on plate or make a mound. Top with scallops. Put relish over scallops. Prop asparagus against the scallops or arrange on the plate. Drizzle with the oil and gastrique. Garnich with herbs and clementine segments.
