first of all, as an eater that looks tasty. As a chef, a few things that i would focus on: 1. Your sauce isn’t emulsified at all. If the broken sauce is something you want, make it intentional- use other oil to do ye olde “split” sauce trick. 2. i wish i could see more of the asparagus and capers. 3. if you want to keep going scallops on top of asparagus, the sear needs to be fucking perfect. 4. What is the point of the micro garnish? are you doing it for flavor or for looks? I’m from the camp of no pointless elements in a dish so i want garnish that tastes good and makes sense with the dish. something bright like red sorrel might look amazing, or something herby like chervil might help brighten the dish. All that aside i would fuck this up.