Directions

1. Mix together the ingredients for the marinade-olive oil, lemon juice, cumin, red pepper flakes, paprika and salt and pepper and pour over the scallops in a baking dish or zip lock bag. Place in the refrigerator for several hours.
2. In a large saucepan or stockpot, heat water to a boil for the linguini while preparing the scallops and spinach. When the pasta water boils, add the pasta, cook and drain.
3. Heat a small amount of olive oil in a frying pan and add scallops, searing them for 3-4 minutes on each side or until they begin to caramelize a bit on the outside. Remove them from the pan and set aside.
4. Use the white wine and lemon juice to deglaze the pan used for searing the scallops, then add the 2 tablespoons of butter and the cilantro and spinach, cooking just until wilted(a couple minutes).
5. Add the pasta to the pan with the spinach and mix together, adding in the seared scallops. Put in a serving bowl and enjoy!