Season the scallops with salt and pepper, then coat them lightly with flour.

Mince the scallion, peel the lower half of the asparagus, and slice diagonally. Slice two thin rounds of lemon and squeeze the rest for juice.

Mix the scallion, lemon juice, sugar, olive oil, salt, and black pepper in a bowl to create the scallion sauce.

Heat 1 tbsp olive oil in a pan over medium heat. Cook the scallops for 2–3 minutes on each side until golden brown, then remove from the pan.

Add the remaining olive oil to the same pan, then sauté the asparagus with sake. Cover and steam for 1 minute.