Preheat oven to 350 degrees. Toss artichoke hearts with 1 tablespoon olive oil and a pinch of salt and pepper. Roast 8 minutes. Add asparagus and cook 5 minutes more. Squeeze 2 Tablespoons lemon juice over vegetables and keep warm.
Meanwhile, boil pasta in salted water until al dente, approx 4-5 minutes. Drain, toss with a little olive oil to keep from sticking, and keep warm.
Over medium heat, warm 2 tablespoons olive oil in sauce pan or skillet and sear scallops for 2 minutes ( allow to cook, untouched, until crust develops and center begins to turn white). Turn scallops and add prawns, butter and garlic. Saute until prawns are almost opaque, approximately 2 minutes. Add wine and 1 tablespoon lemon juice, cooking 2 minutes more. Season with salt and pepper to taste, toss together with lemon zest and fresh thyme.
Serve seafood atop plated artichoke hearts, asparagus and pasta. Drizzle sauce over all.