b'YOU WILL NEEDFOR THE SCALLOPS: FOR THE SAUTED ASPARAGUS 2 pounds sea scallops WITH BACON:Salt and pepper to taste 2 pounds asparagus4 tablespoons extra light olive oil2 tablespoons extra virgin olive oil4 slices bacon, chopped FOR THE BRAISED CHERRY2 tablespoons chopped shallotsTOMATO SAUCE: teaspoon red pepper flakes6 cloves garlic, peeled and cut in half 4 garlic cloves, chopped teaspoon red pepper flakescup chicken stock 4 tablespoons extra virgin olive oil Salt and pepper to taste2 pounds fresh cherry tomatoes, cut in half2 tablespoons chopped fresh basil teaspoon C&H or Domino sugar'