A lemon spring pasta dish for warmer months that's topped with perfectly seared scallops for an added depth of sweetness.
Make the pasta portion before cooking the scallops.
Cook spaghetti in large pot of salted water according to package. Drain pasta.
While spaghetti is cooking, sautee asparagus over medium high heat with butter in large skillet. Add noodles, herbs, olive oil, lemon zest, lemon juice, seasoning, and toss.
Top with additional parmesan and lemon zest for garnish.
Prepare and clean the scallops. Defrost completely in the refrigerator. Remove small adductor muscle on the side of scallop by pulling against the grain gently.
Pat completely dry and season with salt and freshly ground pepper.
Heat olive oil and butter in large skillet over medium high heat. Add drop of water to test readiness of oil. If water evaporates, it is ready.
Add scallops to pan, keeping an inch apart.
Cook scallops for 2 minutes, then flip. Baste scallops with the oil and butter mixture while cooking 2-3 minutes on other side.
Place on top of lemon Spring noodles. Serve immediately.