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1
Bring 1-inch of water to a boil in a large skillet as well as a large pot of water, for pasta.
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2
When the water in the skillet comes up to a boil, add salt and asparagus and blanch for 2 minutes, drain and reserve.
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3
When the pasta water comes up to a boil, salt it and cook fettuccine to al dente.
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4
While the pasta water comes up to a boil, in the pan which you blanched the asparagus in, heat 2 tablespoons extra-virgin olive oil, over medium heat then add garlic and shallot and saute 4 to 5 minutes.
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5
Deglaze with wine, reduce 30 seconds then add stock, tomatoes and a pinch of saffron or an envelope of saffron powder.
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6
Simmer 10 minutes.
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7
Stir in cream then season sauce with salt and pepper, to taste.
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8
While sauce cooks, heat a small skillet over medium-low heat.
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9
Add butter, melt then add the bread crumbs and toast them.
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10
Add salt and pepper, lemon zest and parsley, remove and reserve.
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11
Wipe pan clean and return the skillet to medium-high heat and preheat until very hot.
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12
Drizzle scallops with extra-virgin olive oil and add to hot pan to caramelize on each side, 3 minutes on the first side 2 on the second.
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13
Chop asparagus into 1-inch pieces on an angle and add to sauce.
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14
Drain pasta and toss with asparagus and sauce.
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15
Serve pasta with seared scallops, 4 per person, alongside and top the scallops with the lemon scented bread crumbs.
