Fill a steamer pot with one-third of water and bring to a boil, then reduce to medium heat. Steam the asparagus until vibrant and tender, about 4-5 minutes. (If you don't have a steamer pot, blanch it in boiling water until vibrant and tender, about 1-3 minutes, and strain.

Divide cooked asparagus between large serving plates and season with salt and black pepper to taste. Then drizzle 2 teaspoon olive oil on top. Set aside and cover to keep warm.

Pat dry the scallops with paper towels to remove excess moisture. Evenly sprinkle salt and black pepper on both sides and set aside.

Heat remaining olive oil in a large pan on low-medium heat. Sauté garlic for 10 seconds, or until fragrant.

Increase to medium-high heat, and quickly place scallops in a single layer, adding them in clockwise pattern starting at 12 o'clock, to know which one to flip and remove first. Fry on each side for 2-3 minutes, or until edges are golden brown. Avoid moving them around for a proper sear.

Then squeeze fresh lemon juice over the scallops. Let the juice deglaze the pan for another 30 seconds. Transfer and divide the scallops between the serving plates.

Pour the sauce from the pan over the scallops and enjoy!