Seared Scallops with Parsley and Scallion Pesto

Name: Seared Scallops with Parsley and Scallion Pesto
Ingredients: Kosher salt; 1 cup tightly packed fresh curly parsley leaves; 1/4 teaspoon sugar; 1/4 cup extra-virgin olive oil; 1/2 cup thinly sliced scallions; 1 bunch thin asparagus, trimmed and cut into 2-inch pieces; 3 tablespoons extra-virgin olive oil; 16 medium dry diver sea scallops (about 1 1/4 pounds); Kosher salt and freshly ground pepper; 1 pound small white button mushrooms, stemmed and thinly sliced; 2 shallots, minced; 2 cloves garlic, minced; 1/4 cup dry vermouth; 1 lemon, halved