Wash the scallops and pat dry. Cut each one in half and place the pieces in a bowl.
Mix together the spring onions, lime rind, ginger cordial and half the oil. Season to taste and pour this dressing over the scallops. Set aside to marinate for 15 minutes.
Meanwhile, steam the asparagus spears for 5–8 minutes until tender. Toss them with the remaining oil and the lime juice. Season to taste and keep warm.
Heat a large, nonstick frying pan until hot, add the scallops and fry for 1 minute on each side until golden and just cooked through. Add the marinade juices.
Arrange the asparagus spears, salad leaves and chervil sprigs on plates with the scallops and any pan juices and serve.