Pat the scallops dry and season them with salt & pepper. Mix together the water, brown sugar, salt and the liquid smoke until the brown sugar is well dissolved. Add the scallops and set aside in the refrigerator and chill for 30 minutes. Drain the scallops, pat them dry again, and set them aside.
In a sauté pan, heat the butter over medium high heat and add the scallops. Cook for 5-7 minutes or until scallops are cooked through and golden brown. Set aside on paper towels to drain.
In sauté pan, over medium high heat, add the chopped bacon and cook until it starts to brown and is about 3/4 done. Add the asparagus and garlic and sauté another 2 minutes. Deglaze the pan with fish stock and reduce by half. Add the cream and simmer until reduced again by half and thickened somewhat. Add the browned and cooked scallops, 3/4 of the cheese, the toasted hazelnuts and the cooked pasta. Toss together carefully. Serve on a warm platter garnished with the rest of the cheese and the fresh dill.