Pasta With Scallops and Spinach

Got this from Essence again. Ready in 15 minutes!

• Ready In: 23 mins
• Serves: 4

Ingredients

• 12  ounces pappardelle pasta or 12  ounces  other favorite pasta
• 1  tablespoon olive oil
• 1  lb sea scallops
• 1  garlic clove, minced
• 1  cup white wine, chicken broth or 1  cup  clam juice
• 2  teaspoons butter
• 10  ounces spinach
• 1  cup cherry tomatoes

• Optional garnish

•  lemon wedge
•  toasted pine nuts

Directions

1. Cook pasta according to package directions.
2. Meanwhile, in medium-size skillet, heat oil until hot but not smoking; saute' scallops until cooked through, about 2 minutes on each side.
3. Remove scallops from pan.
4. Add garlic; cook 1 minute.
5. Add wine; cook until slightly reduced, about 2 minutes.
6. Stir in butter.
7. Add spinach, tomatoes. Cover and cook, stirring occasionally, just until spinach is wilted and tomatoes softened, about 2 to 3 minutes.
8. Combine drained pasta and spinach mixture.
9. Spoon onto plates, top with scallops.