1. For the Coffee Chile Cocoa Butter, mix all ingredients in small bowl. Set aside.

2. For the Creamed Corn, cook 1 cup of the corn in boiling salted water in medium saucepan 3 minutes or until tender. Drain. Heat 2 teaspoons oil in same saucepan on medium heat. Add shallot and garlic; cook and stir 2 minutes or until softened. Add remaining 1 cup corn, water and bay leaf. Bring to boil on high heat. Reduce heat to medium-low; cook 15 minutes or until corn is tender, stirring occasionally. Add cream; cook 5 minutes. Remove bay leaf. Cool slightly. Puree in blender until smooth. Strain through fine mesh strainer into medium saucepan. Add cooked corn. Season to taste with sea salt and pepper.

3. Trim 2 inches from asparagus. Peel stalks if necessary. Cook in boiling salted water in large saucepan on high heat 2 to 3 minutes or until bright green and tender-crisp. Immediately transfer to ice bath to stop cooking process. Place asparagus on paper towels to drain.

4. Melt butter in large skillet on medium-low heat. Add pearl onions; cook and stir 1 minute or until tender. Add asparagus; cook and stir until heated through. Season to taste with sea salt and pepper. Reheat Creamed Corn if needed.

5. Season scallops with sea salt and pepper. Heat 1 tablespoon oil in large nonstick skillet on high heat. Add scallops; cook 1 to 1 1/2 minutes on each side or until browned. Remove from heat. Add 2 tablespoons of the Coffee Chile Cocoa Butter. Baste scallops with butter mixture.

6. To serve, place asparagus in center of each of 4 plates. Spoon Creamed Corn next to asparagus. Place 2 scallops on each plate. Finish each plate with a dollop of remaining Coffee Chile Cocoa Butter.