In a steamer set on medium heat, steam your asparagus for 4-5 minutes and no more. If you don't have a steamer, bring a large pot of water to boil, blanch the asparagus until it's vibrant green, 1-3 minutes and strain. Divide and transfer to serving plates. Season with salt and pepper to taste and drizzle 2 teaspoon of olive oil over top. Set aside and keep warm.

Pat scallops dry with paper towels. Evenly sprinkle salt and pepper on both sides.

In a large frying pan set on low heat, add your olive oil. Then add garlic and fry for 10 seconds until fragrant.

Increase to medium-high heat and place scallops in giving each piece enough room. Do not over crowd pan.

Fry scallops on each side for 2-3 minutes until edges are golden brown. Do not cook anymore than 3 minutes or you'll have hard scallops.

In the last minute, squeeze lemon juice over top and allow it to deglaze the pan for another 30 seconds. Transfer scallops onto serving plates with asparagus.

Pour the lemon sauce in the pan over the scallops and enjoy!