Pat the scallops dry on some kitchen towel and set aside. Meanwhile, break off the woody end of the asparagus spears. Heat the olive oil in a large non stick frying pan over a moderate heat, add in the asparagus spears and strips of pancetta.
Fry the asparagus and pancetta until they get some colour and the pancetta starts to crisp up, then remove and drain on some kitchen paper.
Add the scallops into the pan and allow to colour on one side, this should take about two minutes. Turn the scallops over and immediately add the anchovy fillets and butter. Press down on the anchovy fillets until they begin to melt.
After two minutes add in the lemon juice and the sauce is complete.
To finish, line up the asparagus spears on your plate, top with the scallops and pancetta and drizzle over with the juices from the pan.
Tip: No salt should be needed as the anchovies and pancetta season the sweet scallop.
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