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 the scallops with salt and pepper. Over high heat, sauté in pan. Add 4 tablespoons olive oil. Sear scallops until golden brown on both sides.
Place asparagus on plate. Place 4 scallops, per person, on top of asparagus.
Combine vinaigrette ingredients.
To serve, drizzle the salad with orange vinaigrette. Serve with grilled ciabbata bread.