Lime Scallops with Baby Spinach and Pasta

Ingredients

 * 1 pound fresh or frozen sea scallops
 * 8 ounces angel hair pasta (may also use fettucine, spaghetti or linguine)
 * 1 teaspoon grated lime zest
 * ¼ teaspoon crushed red pepper flakes
 * 3 cloves garlic, chopped
 * 2 tablespoons butter
 * 2 tablespoons fresh lime juice
 * 2 cups fresh baby spinach leaves (or torn up regular sized spinach)
 * 1 cup peeled and grated carrot
 * lime wedges for garnish (optional)

Directions

 * 1) If using frozen scallops, thaw completely before cooking. Rinse scallops then pat dry with a paper towel and set aside.
 * 2) Cook pasta according to package instructions in a large saucepan and drain thoroughly then return to the still-hot saucepan and set aside.
 * 3) Melt butter in a large skillet over medium-high heat. Add lime zest, red pepper flakes, garlic and scallops. Cook scallops until opaque and lightly golden (about 4 minutes.) Add lime juice and toss until scallops are well-coated.
 * 4) Add the scallop mixture, spinach and carrot to the pasta and toss lightly to combine then serve garnished with lime wedges.

Serves: 4