20 Sea Scallops
1 tbsp Unsalted Butter
1 tbsp Extra Virgin Olive Oil
Kosher Salt - to taste
Black Pepper - to taste
Heat butter and olive oil in a non-stick pan until foamy. Pat scallops dry and season with salt and pepper. Cook, flipping scallops once for about 4 minutes until golden brown at edges.
Toss pasta with a little olive oil in a large bowl. Ladle in desired amount of sauce and toss, seasoning to taste with salt and pepper.
Transfer pasta to serving bowl and top with asparagus spears, scallops and fresh grated parmesan cheese.
Store leftover sauce, refrigerated, in a sealed container for up to 5 days.