Adjust rack to middle position and preheat oven to 425 degrees. Wash and dry produce.

Quarter lemon. Trim and discard woody bottom ends from asparagus. 

Grate tomato on the largest holes of a box grater over a small bowl. (TIP: Trim stem end off tomatoes first to make grating easier! It’s OK if you can’t grate the skin of the tomato.) Stir in ¼ tsp salt (½ tsp for 4 servings), a pinch of garlic powder, and a pinch of pepper.

In a second small bowl, combine mayonnaise, half the remaining garlic powder (you’ll use the rest in the next step), and a squeeze of lemon juice.

Refrigerate until ready to serve.

Toss asparagus on one side of a baking sheet with a drizzle of oil, salt, and pepper. Roast on middle rack for 5 minutes (you’ll add more to the sheet then).

Halve baguette lengthwise.

Once asparagus has roasted 5 minutes, remove sheet from oven and carefully add baguette to empty side of sheet. Coat cut sides with a large drizzle of oil and season with remaining garlic powder, salt, and pepper. Return to middle rack and roast until asparagus is browned and tender and bread is golden and crispy, 6-8 minutes.

Meanwhile, pat potatoes dry with paper towels. Heat a large drizzle of oil in a large pan over medium-high heat. Line a plate with paper towels.

Once oil is hot, add potatoes to pan in a single layer; cook, flipping occasionally, until browned and crispy all over, 6-8 minutes. (For 4 servings, work in batches, adding more oil as needed.)

Turn off heat; transfer to prepared plate and season with salt. Wipe out pan.

Place scallops* in a strainer and rinse under cold water to remove any grit. Gently remove any small side muscles if necessary and pat dry with paper towels. Season with salt and pepper.

Heat a large drizzle of oil in pan used for potatoes over medium-high heat. Once pan is very hot, add scallops; cook, undisturbed, until lightly browned and cooked through, 2-3 minutes per side.

Turn off heat; stir in chimichurri and 1 TBSP butter (2 TBSP for 4 servings) until melted. Spoon buttery chimichurri over scallops to fully coat.

Spread toasted baguette with grated tomato and halve on a diagonal.

Divide tomato toast, chimichurri scallops, potatoes, and asparagus between plates. Top scallops with almonds. Serve with garlic aioli and remaining lemon wedges on the side.