Scallop Vermicelli with Spinach

Ingredients

• 1 tablespoon butter divided
• 0.1 teaspoon garlic powder 
• 0.5 teaspoon coarsely ground pepper black
• 2 tablespoons juice of lemon fresh
• 1 teaspoon lemon rind grated
• 4  lemon wedges 
• 0.5 teaspoon paprika 
• 6 ounces vermicelli uncooked
• 0.8 teaspoon salt divided
• 1 pound sea scallops dry rinsed ( 24)
• 1.5 ounces spinach leaves thinly sliced
• 0.3 cup water 

Equipment

• frying pan

Directions

1. Cook pasta according to package directions, omitting salt and fat.
2. Meanwhile, sprinkle 1/4 teaspoon salt, paprika, pepper, and garlic powder evenly over scallops.
3. Heat 1 1/2 teaspoons butter in a large nonstick skillet coated with cooking spray over medium-high heat.
4. Add 12 scallops to pan; cook 4 to 5 minutes or until done, turning once.
5. Remove scallops; set aside and keep warm. Repeat with remaining butter and scallops.
6. Add water to pan; bring to a boil, scraping pan to loosen browned bits.
7. Remove from heat; add pasta, spinach, lemon rind, lemon juice, and 1/2 teaspoon salt. Toss gently. Divide evenly among 4 serving plates. Top with scallops; serve immediately with lemon wedges.