Preheat the oven to 160°C.
Brush ramekins with butter and sprinkle with herbs.
Blend scallops and eggs for one minute until smooth.
Add 200ml cream, salt, and cayenne pepper and blend for another minute.
Divide mixture into ramekins and cover with foil.
Place ramekins in a tray with boiling water reaching halfway up the sides.
Bake for 20 to 25 minutes until a skewer comes out clean.
Fry asparagus in butter for 2 to 4 minutes until tender.
Remove half the asparagus and add shallots and wine to the pan.
Add 100ml cream and boil for two minutes.
Strain the sauce through a sieve and season with lemon, salt, and pepper.
Slice remaining scallops and sear on a high grill for 30 seconds per side.
Turn out timbales onto plates and top with grilled scallop and asparagus.
Drizzle with sauce and serve immediately.