Trim the asparagus by snapping off the lower 5cm of stalk.  Boil for 1 - 2 minutes until barely tender.  Drain and refresh under cold running water.  Wrap each asparagus spear with half a slice of Parma Ham. 

Wash the scallops and remove the tough muscle from the side and peel away any membrane.

Brush a griddle with oil and heat until piping hot.  Add the asparagus spears and cook turning from time to time until hot and the Parma Ham slightly charred.

Meanwhile: heat the remaining oil in a heavy based frying pan.  When hot add the scallops and cook for a minute before turning.  Cook for another minute.  Turn down the heat and add the chopped garlic and butter.  Toss over the heat for another minute or two.  Season with salt and pepper and add a good squeeze of lemon juice. 

Arrange three asparagus spears and three scallops on individual serving plates.  Pour over the pan juices and serve straight away.