Coquilles Cappellini

• 3/4 pound fresh sea scallops
• top quality extra-virgin olive oil
• 1/4 cup Italian-herbed bread crumbs
• 2 portions angel hair pasta (cappellini)
• 2 large cloves of garlic, minced
• 1/2 cup chopped fresh parsley
• 1/4 to 1/2 tsp red pepper flakes, to taste
• salt, to taste
• the juice of one good-sized lemon
• 2 cups baby spinach leaves, cut into strips if desired

1. Rinse and dry the scallops.
2. Start lightly salted water heating for the pasta. Brown breadcrumbs in 2 Tbsp olive oil; set aside.
3. When the water is boiling, add the pasta. As the pasta cooks, heat 1/4 cup olive oil in a large stir-fry pan. Lightly brown 1 minced clove of garlic, then add half the chopped parsley, the red pepper flakes, and a little salt. When pasta is cooked al dente (about 5 minutes), drain and add to stir-fry pan and toss together with sauce. Keep warm.
4. Put 2 tbsp olive oil in a skillet and heat until very hot; add another minced clove of garlic and the scallops, and stir-fry for 2-3 minutes. Add the rest of the parsley, sprinkle with the lemon juice and cook another 2-3 minutes, turning often, until the scallops are just about cooked (they will appear opaque instead of translucent). Add the spinach and stir until wilted.
5. Place pasta on plates, top with the scallop/spinach mixture, and sprinkle with toasted bread crumbs.

extravirgin olive oil, italianherbed bread crumbs, pasta, garlic, parsley, red pepper, salt, lemon, baby spinach leaves

Taken from food52.com/recipes/9100-coquilles-cappellini (may not work)