Spread the thawed scallops on a plate lined with two layers of paper towels. Press more towels on top and let them sit for 5 minutes. Dry scallops sear and wet scallops steam, so don't skip this. Season with 1/2 teaspoon salt and the black pepper just before cooking.

Bring 4 quarts of water to a boil with 1 tablespoon salt. Cook the pasta 1 minute short of the package time, so it is still slightly firm. Reserve 1/2 cup of the cooking water, then drain. If you use asparagus, add it to the pot for the last 2 minutes of cooking and drain it with the pasta.

Heat the olive oil in a large skillet over medium-high heat until it shimmers. Add the scallops in a single layer, in two batches if needed. Crowding drops the pan temperature and releases liquid. Sear 60 to 90 seconds without moving them until golden on the bottom. Flip and cook 30 to 45 seconds more. They should look opaque and feel springy. Move them to a clean plate.

Lower the heat to medium and add 2 tablespoons butter. Add the garlic and red pepper flakes and cook 30 seconds, until fragrant but not browned. Stir in the paprika for 10 seconds. Paprika scorches fast and turns bitter. Pour in the wine and scrape up the browned bits. Simmer 2 to 3 minutes until reduced by about half, then add the lemon juice.

Add the pasta, asparagus, remaining tablespoon of butter and 1/4 cup of the reserved pasta water. Toss over medium heat for 1 minute until the sauce turns glossy and clings. Add more pasta water if it looks tight. Turn off the heat. Fold in the scallops, lemon zest and parsley, and let the residual heat warm the scallops through. Taste and add salt if needed. Serve right away. Rebecca's Tip: Fold the scallops in off the heat. Their second trip through the pan is where most home cooks overcook them. As a dietitian I also like that this method gets full flavor from 3 tablespoons of butter across four servings, so the dish stays light.