Ingredients:
8 oz linguine
1/2 lb sea scallops
3 cloves garlic, sliced
1 cup baby spinach
Juice of 1 lemon
2 tbsp butter
Salt & pepperInstructions:
Cook linguine until al dente, drain 
Sear scallops in butter until golden 
Add garlic, cook until aromatic 
Toss in spinach until wilted 
Squeeze lemon, mix in linguine, and serve bright & buttery