Yield: 6 servings
1 1/4 lb medium or large Scallops
1/3 cup Parmesan Cheese, grated
1 tsp Nutmeg
3 cloves Garlic
1/2 tsp White Pepper
1 1/4 lb fresh Spinach
1/2 cup unsalted Butter
8 oz Shell Pasta, al dente and drained
1 tsp Salt
1 cup Heavy Cream
Position rack in center of oven and preheat to 425. Mince spinach stems and garlic in food processor. Melt butter in heavy skillet over medium low heat. Stir in garlic mixture and sauté until spinach stems are very soft (about 8 minutes). Add whipping cream and simmer until reduced by half (about 5 minutes).
Coarsely chop spinach leaves in processor in batches using off on turns. Add to cream mixture with nutmeg and pepper. Increase heat to high and cook until spinach is heated through (about 3 minutes). Remove from heat.
Stir in scallops and pasta. Transfer to shallow 4 quart baking dish. Sprinkle with reserved parmesan cheese over top. Bake until scallops are just opaque, (about 11 minutes). Serve immediately.