Pan-seared Scallops with Asparagus and Pancetta

Cut each asparagus tip into 2 1/2-inch-long pieces. (Leave the stems for another use.) On a square 8-inch roasting pan, combine the asparagus with the olive oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Bake at 475 ° C for 6 minutes. Remove from the skillet and set aside.Saute the pancetta or bacon in a large skillet until crisp. Remove from the pan and pat dry with paper towels. Measure out portions and add 2 tablespoons of olive oil.Sprinkle the scallops on both sides with 1/2 teaspoon salt and 1/4 teaspoon pepper. Heat the remaining 2 tablespoons of the filling and oil in a skillet over medium-high heat until hot; add the scallops. Cook the scallops for 5 minutes, turning once, until they are lightly browned on both sides. (If the scallops don't fit in the pan, cook in portions without touching.) Set aside and keep warm.Preheat a skillet over medium-high heat until hot. Add the orange juice and vermouth to the pan. Cook, stirring constantly, until reduced to 1/2 cup. Remove from heat and whisk together the butter.Arrange 3 scallops on each serving plate, forming a triangle in the center of the plate. Place 3 asparagus slices, tip up, on the scallops. Drizzle with the sauce and sprinkle with the remaining pancetta, green onions and parmesan cheese.