Method

1. Cut scallops into 1/4 inch thick slices
2. Thinly slice asparagus on the diagonal
3. In a pot, bring water and salt to a boil
4. In a 12 inch skillet, sauté garlic in olive oil over low heat until fragrant
5. Add pasta to boiling water and cook per package instruction for al dente
6. Add butter to the skillet and add scallops, briefly stirring
7. Two minutes before pasta finishes cooking, add asparagus to pot with spaghetti water
8. Add wasabi paste and soy sauce to skillet. You may to spoon some cooking water from spaghetti to skillet
9. Strain spaghetti and asparagus and add to scallops in skillet
10. Add pepper flakes or hot sauce of your choice to the skillet
11. Serve in bowl topped with chopped nori