Scallops with Ham, Andouille & Asparagus

½ lb ham steak cut into ¼-inch cubes
¼ lb Andouille sausage, cut into ¼-inch slices
1 lb. asparagus, cut into 1-2 inch spears
1 orange pepper cut into 1-inch spears
2 cloves garlic
1 Tbsp sun-dried tomatoes, chopped
1 lb. bay scallops (frozen is fine)
3 Tbsp butter

In a large non-stick skillet, sauté the ham, Andouille, peppers, asparagus, garlic and tomatoes in a bit of olive oil. Cook until the asparagus just begins to soften. Salt and pepper to taste. Add the scallops and butter and cook until the scallops are cooked through, about 4-5 minutes. Serve over rice or creamy polenta or grits. Serves 4-6