Fettuccine w/ Scallops and Asparagus
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.
Trim top 3-inch tips from asparagus. Reserve stems for later use. Blanch tips in pasta water after pasta is cooked. Drain well and set aside. Transfer pasta to serving bowl and top with asparagus spears, scallops and fresh grated parmesan cheese.