Scallop Vermicelli With Spinach

• 6 ounces uncooked vermicelli, broken in thirds
• 3/4 teaspoon salt, divided
• 1/2 teaspoon paprika
• 1/2 teaspoon coarsely ground black pepper
• 1/8 teaspoon garlic powder
• 1 pound sea scallops, rinsed and patted dry (about 24)
• 1 tablespoon butter, divided
• Cooking spray
• 1/4 cup water
• 1 1/2 cups thinly sliced spinach leaves (about 1 1/2 ounces)
• 1 teaspoon grated lemon rind
• 2 tablespoons fresh lemon juice
• 4 lemon wedges

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. Add 12 scallops to pan; cook 4 to 5 minutes or until done, turning once. Remove scallops; set aside and keep warm. Repeat with remaining butter and scallops.
4. Add water to pan; bring to a boil, scraping pan to loosen browned bits. 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.

vermicelli, salt, paprika, ground black pepper, garlic, scallops, butter, cooking spray, water, lemon rind, lemon juice, lemon wedges

Taken from www.myrecipes.com/recipe/scallop-vermicelli-with-spinach (may not work)