Lemon Butter Scallop Pasta

Heat a large pot of salted water to a rapid boil. Add the pasta and cook per package directions. Drain the pasta, retaining about ½ cup of cooking water, and return the pasta and water to the pot and keep covered while you cook the rest.

Melt 2 tablespoons of the butter in a large saucepan over medium-low heat and add the shallots. Cook until they are softened, but not browned, about 5 minutes. Stir in the sun dried tomatoes and the chilli flakes. Pour in the wine and the chicken stock, and simmer until reduced, about 6 minutes. Stir in the cream, the LEMON BUTTER GARLIC SAUCE, and then the spinach. Stir until the spinach is wilted, then season with salt and pepper. Cover and set aside to keep warm.

Heat the olive oil in a large nonstick skillet or cast iron pan over medium-high heat. Pat the scallops dry and season with salt and pepper. Cook in the oil, undisturbed, until a brown crust forms, 4-5 minutes. Flip and cook until the other side is browned, another 2-3 minutes. Add the remaining 1 tablespoon of butter and cook another 1 minute. Scallops should be cracking a bit at the edges and opaque in the center when done.

Combine the pasta and the sauce. Let sit covered, for about 5 minutes, over low heat.

Divide the pasta between two bowls. Top with scallops, Parmesan and fresh basil leaves. Serve immediately with a crisp white wine.