Pan Seared Sea Scallops with Asparagus and Lemony Herbs

Ingredients

• Preheat the oven to 425° F.
• Wash the asparagus and pat it dry. Break off the hard, woody ends (ends should naturally break toward the bottom when snapped).
• In a small bowl, combine the chopped mint and parsley with the remaining tablespoon olive oil and the lemon juice and zest. Set aside.
• 10-12 sea scallops
• 1/2 tablespoon olive oil
• 2 tablespoons butter
• 3 tablespoons sugar
• 1/4 teaspoon Kosher salt
• 1/4 teaspoon black pepper
• 1 bunch asparagus
• 3 tablespoons olive oil, plus 1 tablespoon
• 1/4 cup fresh mint, coarsely chopped
• 1/4 cup fresh parsley, coarsely chopped
• 1 lemon, zested and juiced