Cut 12 asparagus spears into 2 1/2-inch-long pieces. (Reserve stalks for other uses.) Toss with olive oil, salt and pepper in an 8-inch square baking pan. Bake at 475° for 6 min. Remove from pan, set aside. Cook 2/3 c. diced pancetta or bacon in lg skillet until crisp. Remove from skillet, drain on paper towels. Sprinkle both sides of 12 scallops with salt and pepper Measure drippings, and add olive oil to measure 2 tbsp. Heat reserved 2 tbsp drippings until hot; add scallops. Cook scallops in reserved oil for 5 min, turning once, until browned on both sides. (Cook in batches if scallops don't fit in the skillet without touching.) Set aside and keep warm. Heat skillet over med-high heat until hot. Add ¾ c. orange juice and 2 tbsp vermouth to skillet. Cook, stirring constantly, until mixture is reduced to 1/2 cup. Remove from heat, and whisk in 1 tbsp butter. Place scallops on serving plate with asparagus spears and drizzle with sauce, sprinkle with reserved pancetta, chives, and Parmesan.