First of all the scallops must be cleaned and the coral removed. Separately, cook the tagliatelle in boiling water, leaving them al dente. In a frying pan, a little olive oil is heated, the two tablespoons of milk are added, the saffron is heated and melted and a scallop cut into cubes is added. Immediately transfer the pasta into the saffron sauce and skip it, mixing it all together, using additional hot cooking water. In the meantime, when the pasta finishes cooking in a pan, dip the asparagus tips in the same cooking water as the pasta is still boiling, so that they cook just a little. Take the Mozzarella di Bufala and get a cube, which will be well buffered to dry the excess water and leave it in the fridge. In a small frying pan, heat some more olive oil and cook the scallop previously "lardellata" with pancetta. The remaining Mozzarella di Bufala should be cut into cubes, (leaving only a slice for decoration) and added only to the last one to the pasta. S'impiatta composing the dough as if it were a basket, decorate it with the slice of Mozzarella di Bufala and two bits of asparagus above and to part you have the skewer with a tip of asparagus, the cube of Mozzarella di Bufala and the scallop Crisp. The decoration is curry powder.