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
  
• 1/4 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.