Recipes

Optional garnish: lemon wedges, toasted pine nuts

Cook pasta according to package directions. Meanwhile, in medium-size skillet, heat oil until hot but not smoking; sauté scallops until cooked through, about 2 minutes on each side.

Remove scallops from pan. Add garlic; cook 1 minute. Add wine; cook until slightly reduced, about 2 minutes. Stir in butter. Add spinach and tomatoes. Cover and cook, stirring occasionally, just until spinach is wilted and tomatoes softened, about 2 to 3 minutes. Combine drained pasta and spinach mixture. Spoon onto plates; top with scallops. If desired, garnish with lemon wedges and pine nuts.