Bay Scallops and Parmesan Angel Hair

12 oz angel hair
6 tbsp flour
1 tsp salt
1.5-2 lbs bay scallops, rinsed
4 tbsp olive oil, divided
2 tbsp butter
1 tbsp coarsely cracked black pepper
1/3 cup whipping cream
1.25 cups freshly grated Parmesan cheese
6 oz baby spinach, rinsed and patted dry
lemon juice
additional pepper and Parmesan (optional)

1. Cook angel hair according to package directions. Reserve 1.5 cups of cooking water, before draining pasta and setting aside.

2. While pasta cooks, combine flour and salt in a small bowl. Toss scallops in flour mixture and set aside.

3. In the pasta pot, heat 2 tbsp of the olive oil and the butter over medium heat. When butter is melted and beginning to bubble, add pepper. Cook and stir 1 minute. Carefully add about 3/4 cup reserved pasta water (mixture may steam) and bring to a boil. Add pasta, whipping cream and grated Parmesan. Cook and stir until cheese is melted and pasta is coated. Remove from heat, cover and keep warm.

4. In a large skillet, heat remaining 2 tbsp olive oil over medium-high heat. Add half the scallops and cook for 2 minutes per side or until opaque and firm. Transfer to a plate. Repeat with remaining scallops, adding a bit more olive oil if necessary. Set scallops aside.

5. Add spinach to skillet, cook and toss about 1 minute or until just wilted.

6. To serve, arrange scallops and spinach over a bed of angel hair, with lemon juice, and additional pepper and grated Parmesan, if desired.

Serves 4-6.