b'SERVES 4FOR THE SCALLOPS:2 pounds sea scallopsSalt and pepper to taste TO PREPARE THE SCALLOPS:4 tablespoons extra light olive oilSeason the scallops with salt and pepper. Set aside.FOR THE BRAISED CHERRYHeat the extra light olive oil in a saut pan over high heat until it sizzles. TOMATO SAUCE:Place the seasoned scallops in the oil and cook 2 minutes per side without 6 cloves garlic, peeled and touching them, except to flip. Serve the scallops over the sauted asparagus, cut in half surrounded by the Braised Cherry Tomato Sauce.teaspoonredpepperflakes4 tablespoons extra virgin olive oil TO PREPARE THE BRAISED CHERRY TOMATO SAUCE:2 pounds fresh cherry tomatoes, Cook the garlic and red pepper flakes in 4 tablespoons of extra virgin olive oil cut in half over medium heat for 3 minutes. Add the tomatoes and basil, and cook over 2 tablespoons chopped fresh basil medium-high heat until the mixture starts to boil.teaspoon C&H orDomino sugar Reduce the heat to medium-low. Add the sugar and cook, uncovered, for FOR THE SAUTED25 to 30 minutes.ASPARAGUS WITH BACON: TO PREPARE THE SAUTED ASPARAGUS WITH BACON:2 pounds asparagus Peel the asparagus and trim the last 2 inches from the stalks. Cut the stalks 2 tablespoons extra virgin olive oil in half and slice them into quarter-inch slices. In 2 tablespoons of extra virgin 4 slices bacon, choppedolive oil, cook the chopped bacon over medium-high heat until it is completely 2 tablespoons chopped shallots browned. Take out 1 tablespoon of the oil and fat that has rendered from the teaspoonredpepperflakes bacon, then add the asparagus, shallots, red pepper flakes and chopped garlic. 4 garlic cloves, chopped Cook over medium-high heat, tossing often, for about 3 to 4 minutes. Add thecup chicken stockchicken stock and cook 3 more minutes. Season with salt and pepper to taste.Salt and pepper to tasteSUGGESTED WINE PAIRING: LARDI DOLCETTO DACQUI step-by-step'