Detailed Instructions: In this task, you have to identify the named entities (NER) which are the ingredients required given its directions. Named entities are the names of the items without their quantity.
Q: Snap off the tough stem ends from the asparagus spears., Cut the tips, each about 2 inches long, off 4 spears., Set the tips aside., Chop the remaining asparagus into 1-inch pieces., Bring a large pot two-thirds full of generously salted water to a boil over high heat., Add the chopped asparagus and cook until bright green and just tender, 2 to 3 minutes., Using a slotted spoon or long-handled strainer, transfer the asparagus to a bowl of ice water to stop the cooking., When the asparagus is cool, drain and set aside., In a heavy soup pot over medium heat, melt 3 Tbs of the butter., When the butter is just hot, add the shallots and saute, stirring occasionally, until tender and translucent, 3 to 4 minutes., Add the chopped asparagus and cook, stirring, about 5 minutes., Season with salt and pepper, and stir in the cream and stock., Bring to a boil and cook for 5 minutes., Stir in the spinach and cook for 2 minutes more., Transfer the soup to a blender and puree until smooth, about 2 minutes., Pass the soup through a chinois into a clean saucepan and keep warm over very low heat., Season the scallops with salt and pepper., In a small saute pan over medium-high heat, melt the remaining 1 Tbs butter., When it is nearly smoking, add the scallops and cook until evenly browned and slightly translucent in the center, about 2 minutes per side., Divide the scallops among 2 warmed soup bowls., Add the reserved asparagus tips to the saute pan and cook until just tender, about 2 minutes., Taste the soup and adjust the seasonings with salt and pepper., Ladle the soup into the bowls, garnish with the asparagus tips and serve immediately.
A:
asparagus, unsalted butter, shallots, salt, heavy cream, chicken stock, spinach, bay scallops