Cook the farfalle pasta according to package instructions until al dente. Drain and set aside.

Season the scallops with salt and pepper.

In a large skillet, heat olive oil over medium-high heat. Add the scallops and cook for 2-3 minutes per side, until browned and cooked through. Remove the scallops from the skillet and set aside.

In the same skillet, add the minced garlic and sauté for 1-2 minutes, until fragrant.

Add the asparagus to the skillet and sauté for 3-4 minutes, until tender-crisp.

Return the cooked farfalle pasta to the skillet with the garlic and asparagus. Toss to combine.

Divide the pasta mixture into bowls and top with the seared scallops.

Serve hot and enjoy!