Brown Butter Scallops with Creamy Spinach & Tomato Pasta

*Feeds 4*

4 tbsp butter

12 fresh scallops

I cup cherry tomatoes, halved

8 oz sliced baby bella mushrooms

1/2 cup mascarpone cheese

2 cups baby spinach

Juice from 1/2 a lemon

1/4 tsp crushed red pepper

1/2 tsp salt

1/2 tsp pepper

8 oz fettuccine, cooked

Freshly grated Parmesan for serving

In a medium saute pan, heat about 2 tbsp olive oil. Add tomatoes, mushrooms, and a pinch of salt and pepper. Cook about 7 minutes, or until mushrooms are soft. In a large bowl, combine the mascarpone, spinach, lemon juice, red pepper, salt, and pepper. Add the hot tomatoes and mushrooms as well as the cooked fettuccine. Toss to thoroughly combine.

Meanwhile, melt 2 tbsp butter in a skillet until browned. Working 6 at time, pat scallops dry and season with salt and pepper. Place seasoned side down and sear for 2 minutes. Flip, add another pinch of salt & pepper, and baste scallops with the butter for 1 minute. Set aside and cover with aluminum foil to keep warm. Repeat with the remaining scallops and butter.

To serve, plate 3 scallops and a twirl of pasta per person. Top with freshly grated Parmesan.