Bring a pot of salted water to a boil. Add the asparagus and cook for 3-4 minutes until tender-crisp. Drain and set aside.

In the same pot, heat 1 tablespoon of olive oil over medium heat. Add the asparagus back to the pot and sauté for 2 minutes. Season with salt and pepper.

Heat the remaining tablespoon of olive oil in a skillet over medium-high heat.

Pat the scallops dry with paper towels and season with salt and pepper. Once the oil is hot, add the scallops to the skillet.

Sear the scallops for 2-3 minutes on each side until golden brown and cooked through. Remove from skillet and set aside.

In the same skillet, reduce the heat to medium and add the minced garlic. Sauté for 1 minute until fragrant.

Pour in the heavy cream, Dijon mustard, and lemon juice. Whisk together and let simmer for 3-4 minutes until slightly thickened.

Stir in the fresh dill and season with salt and pepper to taste.

Divide the sautéed asparagus among four bowls.

Top with seared scallops and drizzle with the creamy sauce.

Serve immediately and enjoy!