3/4cupfinely grated Parmesan cheese, plus more for serving
8perfectly seared scallops (link to recipe in the post)
Salt and pepper
In a large pot of boiling salted water, cook pasta until al dente, according to package instructions. Reserve 1/2 cup pasta water; drain pasta and return to pot.
While the water for you pasta is boiling, make the sauce!
In a large skillet, melt butter and oil over medium-low heat; add shallot and cook until softened, about 5 minutes. Add asparagus and lemon juice; increase heat to medium; sauté for another 5-6 minutes, or until asparagus becomes tender but still has a good crisp to it. Add garlic, crushed red pepper, and prosciutto; cook another 1-2 minutes. Add cream; bring to a gentle simmer.
Pour sauce over pasta; add Parmesan, and season generously with salt and pepper. Add a little reserved pasta water to thin sauce if needed. Top with scallops and additional Parmesan, and serve immediately.