Seared Scallops with Brown Butter, Asparagus, and Basil Angel Hair

12 oz. package Basil Angel Hair Pasta
1 1/4 lb. scallops 
1 stick butter 
1 lb. asparagus 

Cook pasta 3-4 minutes.  Drain. Reserve 1 cup of pasta water.
In a saucepan, steam asparagus, drain, and set aside.
Melt butter in a large sauté pan.
Sear scallops on both sides over medium high heat until butter is light brown and nutty but not burned.
Add asparagus and toss over fresh cooked pasta.  Add reserved pasta water as needed.
Serves 4