Fill a large pot with water and season it generously with salt. Place it over high heat and bring the water to a boil. Add pasta and cook until al dente.
Drain the pasta, reserving ¾ cup of pasta cooking liquid.
Meanwhile, place a pan over medium heat and add butter. Once the butter melts, add asparagus and sauté for 5 to 6 minutes or until tender.
Transfer the cooked asparagus to a plate and set them aside.
Next, add two tablespoons of olive oil to the pan and place it over medium heat. Once the oil heats up, add scallops to the pan and let them cook for 2 minutes.
Season with salt and pepper, and flip the scallops.
Cook for about 2 minutes on the other side then immediately remove them from the heat and set aside.
Add the remaining olive oil to the pan. Once it heats up, add onion and sauté for 2 to 3 minutes until translucent; add garlic and cook for another minute.
Mix in the dry white wine, red pepper flakes, and Italian seasoning using a wooden spoon.
Add about 2 tbsp. of pasta water along with the cooked pasta and mix well.
Portion out the pasta and serve them with scallops.
Garnish the fusilli scallop pasta with sautéed asparagus and enjoy!