Scallops and Orzo with Feta, Artichokes and Asparagus

olive oil

lemon juice (or juice of 1 lemon)

garlic cloves (minced)

salt

pepper

fresh dill (chopped or 1 Tablespoon dried)

orzo pasta (cooked)

Patagonian or bay scallops

artichoke hearts (unmarinated, drained and roughly chopped)

cherry tomatoes (halved or 14.5 ounce can diced tomatoes, drained)

thin asparagus stalks (chopped into 1 inch pieces)

feta cheese (crumbled)