Ingredients
   - 1.5 lb scallops
   - 1 lb asparagus
   - 1.5 lb linguine
   - 4 cloves garlic
   - 2 Tbsp butter
   - 1 tsp lemon juice
   - 2 Tbsp evoo (for pasta)
   - 2 tsp oregano
   - 2 Tbsp parmesan cheese
   - 2 Tbsp half-and-half
   - 1 large (or 2 small) green onion
   - 2 Tbsp Italian parsley
   - 2 Tbsp evoo (for scallops)
   - seasoning
   - 1 lg tomato

Procedure
 1. Break ends off asparagus. Tie in bundle and set upright in 2" boiling water. Cover and boil/steam for 3-4 minutes. Done when knife pierces end easily.
 2. Blanch asparagus in bowl of ice water and set aside.
 3. Cook linguine in pot of water with a splash of vegetable oil, as per directions.
 4. Mince 1 clove garlic, add to 2 Tbsp butter and melt.
 5. Take 1/3 to 2/5 (i.e.: about 6 - 8) of the scallops. Cut them into eighths. Put in shallow pyrex dish. Splash lemon juice on the dish, then pour garlic butter evenly on top.
 6. Cover with plastic wrap, leaving a hole to vent, and microwave on high for 3 minutes. When done, let sit an additional 3 minutes.
 7. When pasta is done, transfer to large bowl. Add the 2 Tbsp evoo, oregano, cooked scallops, parmesan cheese and toss around.
 8. Mince remaining 3 cloves garlic, whisk together with half-and-half, let sit.
 9. Chop green onion and parsley, add to pasta with garlic/half-and-half, and continue tossing.
10. Put in refrigerator to chill.
11. Dice tomato, set aside in fridge. Remove asparagus from water, chop into 1" lengths, and put in fridge.
12. Just before you are ready to serve, take remaining scallops, sautee them in a skillet with 2 Tbsp evoo and appropriate seasoning.
13. Toss pasta, sauteed scallops, tomato and asparagus together in serving bowl, then serve.