Trim woody ends off asparagus. Toss with olive oil, salt and pepper. Squeeze juice of 1 lemon on asparagus. Place on baking sheet. Roast at 425° for 8-10 minutes until asparagus starts to brown but is still crisp.
In sauté pan over high heat, add 2 teaspoons of olive oil. Season scallops. Sear 3 large sea scallops per person. Cook 3-5 minutes on each side until golden brown. Serves 1 portion.
For salad: In mixing bowl place 1 cup mesclun mix per person; 8 fresh orange segments; 2 teaspoons toasted cashews. Toss lightly with 3 tablespoons olive oil and 1 tablespoon fresh orange juice. Place salad mix on plate. Arrange hot scallops and warm asparagus over salad. Drizzle with any remaining dressing in bowl. Enjoy.