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1
Trim asparagus, then cut stems into 1/4-inch-thick diagonal slices, leaving tips whole.
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2
Heat 1 tablespoon oil in a 12-inch heavy nonstick skillet over moderately high heat until hot but not smoking, then saute asparagus, stirring occasionally, until just tender, 5 to 6 minutes. Transfer with a slotted spoon to a plate, reserving skillet off heat (do not clean).
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3
Pat scallops dry and sprinkle with pepper and 1/2 teaspoon salt. Add 1 tablespoon oil to skillet and heat over moderately high heat until hot but not smoking, then saute half of scallops, turning over once, until browned and just cooked through, 4 to 6 minutes total. Transfer scallops with tongs to another plate as cooked.
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4
Wipe out skillet with paper towels, then add remaining tablespoon oil and heat until hot but not smoking. Saute remaining scallops, turning over once, until browned and cooked through, 4 to 6 minutes total, transferring to plate. (Do not wipe out skillet after second batch.).
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5
Carefully add wine and vinegar to skillet (mixture may spatter) and boil, scraping up brown bits, until liquid is reduced to about 2 tablespoons, about 1 minute. Add any scallop juices accumulated on plate and bring to a simmer.
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6
Reduce heat to low and whisk in butter, 1 tablespoon at a time, until incorporated.
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7
Add asparagus and remaining 1/4 teaspoon salt and cook until heated through, about 1 minute.
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8
Serve scallops topped with asparagus and sauce.
