Spaghetti With Asparagus Bay Scallops and Buttery Bread Crumbs

Ingredients

• ¾ pound spaghetti
• ¼ cup unsalted butter
• 1/3 cup panko
• 2 tablespoons chopped fresh dill, plus more for serving
• 1 large bunch asparagus (about 1 pound), trimmed and cut into 1½-inch pieces
• ½ pound bay scallops
• Kosher salt and black pepper
• 1 teaspoon finely grated lemon zest plus 1 tablespoon lemon juice

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