Scallop Pasta with Tomatoes and Spinach in a Lemon Garlic Butter Sauce

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• 12 oz pasta (fettuccine or other long pasta)
  Ingredient note

  Source: 12 oz pasta (fettuccine or other long pasta)
• 1.5 lb scallops
  Ingredient note

  Source: 1.5 lb scallops
• 2 tablespoons cooking oil
  Ingredient note

  Source: 2 tablespoons cooking oil
• As Needed salt
  Ingredient note

  Source seasoning: salt and freshly ground black pepper
• As Needed black pepper
  Ingredient note

  Source seasoning: salt and freshly ground black pepper
• 5 cloves garlic (minced)
  Ingredient note

  Source: 5 cloves garlic (minced)
• 10 oz cherry tomatoes (red and yellow; , halved)
  Ingredient note

  Source: 10 oz cherry tomatoes (red and yellow; , halved)
• 5 oz fresh spinach
  Ingredient note

  Source: 5 oz fresh spinach
• ⅓ cup kalamata olives (sliced)
  Ingredient note

  Source: ⅓ cup kalamata olives (sliced)
• ¼ cup green olives (sliced)
  Ingredient note

  Source: ¼ cup green olives (sliced)
• 2 tablespoons salted butter
  Ingredient note

  Source: 2 tablespoons salted butter
• 1/2 each whole lemon
  Ingredient note

  Source: 1/2 whole lemon
• 3 tablespoons capers (drained, divided)
  Ingredient note

  Source: 3 tablespoons capers (drained, divided)
• 1/4 teaspoon red pepper flakes
  Ingredient note

  Source: 1/4 teaspoon red pepper flakes

1. Bring a large pot of water to a boil. Add pasta and cook according to package instructions. Drain.
2. Proceed with the rest of the recipe while you wait for the water to boil and while the pasta cooks.
3. If using frozen scallops, make sure the scallops are thawed completely. Blot each scallop with paper towels to remove extra water. It's best to sear scallops after they've been out of the fridge for 30 minutes (to bring them closer to room temperature).
4. Season scallops with salt and freshly ground black pepper.
5. Heat 2 tablespoons of cooking oil in a large 12-inch skillet on high heat until it shimmers without smoking.
6. Add scallops without overcrowding the pan.
7. Sear on one side for about 3 or 4 minutes until a golden crust forms on the bottom of the scallops. Don't move the scallops around the pan.
8. Flip the scallops to the other side and cook for 2 or 3 more minutes.
9. Remove from heat and transfer the scallops to the plate immediately. Don't allow the scallops to rest in the hot skillet, off heat. That will make them steam and lose their crust.
10. To the same, now empty, skillet add minced garlic, half of the cherry tomatoes (saving the other half of tomatoes for later), and 1 tablespoon of capers. Cook on medium heat, stirring, for 4 minutes.
11. Add fresh spinach, and cook for a couple of minutes on medium heat until spinach wilts.
12. Add the remaining half of the tomatoes.
13. Add sliced olives.
14. Add cooked drained pasta and butter.
15. Squeeze lemon juice over pasta and stir.
16. Season with salt and freshly ground black pepper.
17. Top with cooked scallops. Sprinkle the remaining 2 tablespoons of capers over the scallop pasta. Top with fresh thyme. Season with freshly ground black pepper and red pepper flakes.