1 pound box of spaghetti
4 tablespoons unsalted butter
1/3 cup panko
3 tablespoons chopped fresh dill
1 large bunch asparagus (about 1 pound), trimmed
1 pound scallops
Kosher salt and black pepper
1 teaspoon finely grated lemon zest plus 1 tablespoon lemon juice

Cook the spaghetti according to the package directions, reserving 1 cup 
 of the cooking water; drain.

Meanwhile, melt 1 tablespoon of the butter in a small skillet over medium heat. Add the panko and cook, stirring, until golden brown, 3 to 5 minutes. Stir in the chopped dill and transfer to a plate.

Melt 1 tablespoon of the remaining butter in a large skillet over medium heat. Add the asparagus and cook just until crisp-tender, 3 to 4 minutes. In another skillet melt 1 tablespoon of butter and add the scallops and ¼ teaspoon each salt and pepper. Cook just until beginning to turn opaque, 2 to 3 minutes. Add the asparagus, spaghetti and ½ cup of the reserved cooking water and toss to coat. (Add more cooking water 
 as needed to loosen the sauce.) Add the lemon zest and juice and the remaining tablespoon of butter.

Serve the spaghetti topped with the bread crumbs and additional dill.