Mostly it works for me.
Consider adding a little chicken stock to the clam juice. (If you can't due to vegetarian issues, oh well, but it will boost the flavors of the clam juice and the scallops.)
Á la minute pan sauces are normally a breeze to make - when doing smaller orders - but can be more problematic if, say, doing scallops for twenty people. Caution has to be advised so as not to allow the scallops that you're holding after searing overcook from residual heat and lengthy sauce-finishing time. To minimize this, use plenty of sauté pans. The scallops must not be at all crowded in order to sear effectively. Then, when the scallops are seared, the sauce can be made in each pan which will make the process go much more quickly.
When the scallops are seared I'd add a whole-but-crushed clove of garlic to the pan and toss it for several seconds. Next I'd add a little wine to deglaze, deglaze, then immediately add the minced shallot and a little thyme. Immediately next would be a splash of chicken stock and a good dose of filtered clam juice along with well-rinsed capers. When the liquid reduces somewhat I'd add a little lemon juice, a bit of salt and white pepper, and a good sploosh of finely minced parsley (which, because of the capers, I think works better than basil here). Immediately off the heat then a mount with cold unsalted butter. (Have a little beurre manié handy in case it is absolutely necessary (make it with butter and Wondra flour) though I'd try to avoid it if possible - it will depend on the quantities involved). Return the pan to the heat peridiocally, if needed, during the mount, to warm the sauce.
On (one hopes) heated plates, spoon the sauce, add the asparagus and/or peas, top the sauce with the scallops, garnish with finely julienned zest; serve.
Just a thought.