Toss asparagus with 1 tablespoon olive oil, kosher salt, pepper and 1 tablespoon, melted butter. Roast at 375° for 8 minutes or grill over medium high heat.
Lightly season scallops with salt and pepper.
Add 4 tablespoons olive oil to a saute pan. Over high heat, sear scallops until golden brown on both sides.
Place asparagus on plate. Place 4 scallops, per person, on top of asparagus.
Combine all vinaigrette ingredients in a bowl.
Drizzle the vinaigrette over the asparagus and scallops. Serve with grilled ciabbata bread.