5: Prepare 16 scallops by cleaning and drying them.
6: Put 3 tablespoons olive oil in a large frying pan. Put on high heat until lightly smoking, this is important for sealing the scallops. Place scallops in the pan, and fry 1 or 2 minutes on each side until they are golden brown.
7: Reduce a the heat a little, season, and add asparagus tips.
8: Grate on or add 3 tablespoons Parmesan (Parmigiano Reggiano), and melt by stirring for 1 or 2 minutes.
9: Divide between hot serving plates, and serve as soon as possible.
Remarks
Any left over asparagus can be used to make soup. For this, cut into small pieces and proceed as for pumpkin soup.