Cook the Pasta:

• Bring a pot of salted water to a boil.
• Add the pasta and cook according to package instructions until al dente.
• Drain and set aside.

Prepare the Scallops:

• Season both sides of the scallops with salt and pepper.

Sear the Scallops:

• Heat a large pan over medium-high heat and add the olive oil.
• Once the oil is hot, add the scallops.
• Sear each scallop for about 2 minutes on each side until golden brown.
• Remove the scallops from the pan, place on a plate, and cover with foil to keep warm.

Prepare the Sauce:

• Reduce the heat to medium and add 2 tablespoons of butter to the same pan.
• Add the chopped shallot and cook until tender and slightly golden.
• Stir in a pinch of red pepper flakes and pour in the white wine.
• Let the wine reduce for about 1-2 minutes, then add the stock.
• Add the chopped parsley, lemon zest, and the remaining 1 tablespoon of butter.
• Simmer for 2-3 minutes, then turn off the heat.

Combine Pasta and Sauce:

• Return the drained pasta to the pot over low heat.
• Pour the sauce over the pasta.
• Add the fresh spinach and stir until it starts to wilt. Covering the pot for 1-2 minutes can help wilt the spinach faster.

Finish the Dish:

• Remove the pot from heat.
• Gradually add the grated Parmesan cheese, stirring until fully incorporated.
• Season with additional salt and pepper if needed.

Serve:

• Plate the pasta and top with the seared scallops.
• Squeeze fresh lemon juice over the dish before serving.