1. Prep Asparagus for broiler.
2. Pre-heat broiler
3. Remove tough ends. Place cleaned and dried asparagus on parchment lined baking sheet. Drizzle with olive oil, sea salt and garlic granules
4. Place asparagus under the broiler second level down for about 3-5 minutes. Pay attention not to burn the parchment paper.
5. Once nicely browned, remove and set aside. Once cooled cut in 2-3” pieces.
6. Bring a pot of salted water to a boil for the pasta
7. Once water has started to boil,  place pasta in boiling water and stir frequently so thin capellini doesn’t stick together. Continue to cook uncovered. Once pasta softens, continue to stir occasionally.
8. Cook pasta according to directions. About 8-9 minutes. Once done ( take a piece and taste), rinse, drain and set aside.
9. In a heated skillet. Add 1-2 Tbsp. olive oil to cover pan.
10. Add sliced mushrooms. And cook until browned.
11. Remove mushrooms and set aside.
12. In same hot pan, add truffle butter and rinsed and dried scallops. Pan must be hot to get a good sear. Time 2 minutes.
13. Use a thin metal spatula to turn scallops over. They should be nicely browned.
14. Cook another 2 minutes. That’s it.
15. Scallops release a flavorful juice. KEEP IT.
16. Place mushrooms, sliced asparagus and cooked capellini into the pan with cooked scallops. Stir it all together. Add slivered basil leaves.
17. Taste it. It may need more truffle butter or a drizzle more of good olive oil.
18. Top with pecorino Romano cheese and a little flake salt to taste.
19. Serve hot with a salad and garlic toasts

Garnish with:

1. Drizzle fine olive oil over the pasta
2. Just before serving, sprinkle fresh grated pecorino Romano cheese and 20 basil leaves slivered over the pasta