Remove the garlic-herb butter from the refrigerator to soften. Preheat the oven to 450°F. Wash and dry the fresh produce. Peel and roughly chop 2 cloves of garlic (or 4 cloves for 4 servings). Halve, peel, and finely chop the shallot(s). Halve the tomatoes. Snap off and discard the tough, woody stem ends of the asparagus; halve crosswise. Quarter the radishes lengthwise. Roughly chop the onions. Quarter and deseed the lemon(s). Halve the baguette(s). Roughly chop the parsley leaves and stems.

In a medium pot, heat a drizzle of olive oil on medium-high until hot. Add the chopped garlic, chopped shallot(s), and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring frequently, 2 to 4 minutes, or until softened and the liquid is reduced in volume. Add the halved tomatoes and 2 tablespoons of water (or 4 tablespoons for 4 servings); season with salt and pepper. Cook, stirring occasionally and pressing on the tomatoes with the back of a spoon, 2 to 3 minutes, or until the liquid is slightly thickened. Add the cream (shaking the packet before opening). Cook, stirring occasionally, 2 to 3 minutes, or until slightly thickened. Turn off the heat. Taste, then season with salt and pepper if desired. Cover to keep warm.

In a medium nonstick pan (or large for 4 servings), heat a drizzle of olive oil on medium-high until hot. Add the halved asparagus; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned and softened. Add the quartered radishes; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the plain butter. Cook, stirring constantly, 1 to 2 minutes, or until melted and thoroughly combined. Turn off the heat; stir in the chopped onions and the juice of 2 lemon wedges (or 4 wedges for 4 servings) until combined. Transfer to a plate; cover with foil to keep warm. Rinse and wipe out the pan.

Meanwhile, place the halved baguette(s) on a sheet pan, cut side up. Evenly spread the softened butter onto the cut sides of the bread. Toast in the oven 6 to 8 minutes, or until lightly browned and slightly crispy. Transfer to a cutting board and carefully halve on an angle.

Pat the scallops dry with paper towels. Using your hands, remove and discard the tough side muscle from each scallop. Season with salt and pepper on both sides. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned scallops in an even layer. Cook 4 to 5 minutes, or until browned. Flip and cook 1 to 2 minutes, or until lightly browned and cooked through. Turn off the heat. Evenly top with the juice of the remaining lemon wedges. Divide the sauce between serving dishes. Serve the sauce topped with the cooked scallops. Serve the cooked vegetables and garlic-herb bread on the side. Garnish the scallops with the chopped parsley. Enjoy!