The bacon wrapped scallops steal the show! Two points of criticism, hopefully constructive!

1. dry brine the steak with a decent salt coating 12-48 hours in the fridge before cooking. I can almost guaranteed a crispy exterior, if pan frying.

2. Asparagus that large is mediocre. Aim for nothing larger than a #2 pencil, don’t be afraid to cut the hard ends off, Blanch them for a minute or two in boiling water, then into the frying pan where your steak was cooked for a quick sear. (Do this while your steak rests) Flavor them how you want, I love hollandaise or parmesan Robusto with a little salt and pepper.