Scallops w/ Parmesan Pasta

Trim the tough ends off the asparagus. In a pot of boiling water (with salt) add the asparagus and cook for 3-4 minutes. Remove and immediately add to a bowl of ice water to stop the cooking. Melt the butter in a pan and cook the garlic till fragrant. Add in the chicken broth, onion powder, oregano, basil, thyme, and pepper and bring to simmer. Then add the milk and angel hair or thin spaghetti. Once the pasta is almost Al dente, reduce heat and mix in the fresh grated Parmesan. Add the sliced asparagus. In a separate pan, get the pan and oil nice and hot. Season both sides of the scallops with salt and pepper. Add to the pan and sear the first side for 2 minutes and the second side for 1 minute. Remove the scallops, add them to the pasta, and serve immediately.