Categories: Vegetarian*(leave out scallops), Season: Spring This is my new favourite recipe and combines two of my favourite ingredients- asparagus and scallops. It is a great dish to serve for a dinner party and the is easily changeable for dietary restrictions. When I make it for a large group, I use vegetable stock and substitute olive oil for butter and serve it without the scallops for vegan guests, add the scallops for guests with a dairy intolerance and then add the cheese and butter but leave off the scallops to serve it to vegetarian guests.