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1
Cook the asparagus in a large saucepan of boiling salted water until tender, about 8 minutes.
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2
Using tongs, transfer the asparagus to a colander and leave the pan of water simmering on the stove.
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3
Melt 1 tablespoons butter in a large skillet.
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4
Add the proscuitto to the butter and cook over low heat until crisp, about 4 minutes.
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5
Transfer proscuitto to a plate.
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6
Melt 2 tablespoons butter in the skillet and add the scallops, season with salt and pepper and cook over moderately high heat until browned, about 2 minutes per side.
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7
Transfer the scallops to a plate.
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8
Add the lemon zest to the skillet and cook over moderate heat until browned, about 1 minute.
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9
Add the lemon juice and simmer for 10 seconds.
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10
Add the broth and simmer, scraping the bottom of the pan until reduced to a rich glaze, about 3 minutes.
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11
Swirl in the remaining 1/2 tablespoons butter and return the scallops to the pan, along with any juices and cook on low heat until heated through.
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12
Return the asparagus to the simmering water to heat through.
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13
Season the sauce with salt and pepper.
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14
Using tongs, transfer the asparagus to a large platter and spoon the scallops and sauce over it.
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15
Top with proscuitto and serve.
