Tear spinach leaves.

Halve lemon lengthwise. Cut one half into wedges and juice the other half.

Mince garlic.

Place a medium non-stick pan over medium heat.

Add half the butter (reserve remaining for sauce) and panko to hot pan. Stir often until panko turns golden-brown, 2-3 minutes.

Remove from burner. Transfer to a plate. Reserve pan; no need to wipe clean.

While panko toasts, continue recipe.

Place a large non-stick pan over medium heat and add 1 tsp. olive oil.

Add garlic to hot pan. Stir occasionally until browned, 1-2 minutes.

Add cream base, 1 Tbsp. lemon juice, half the cheese (reserve remaining for garnish), remaining butter, and half the garlic salt (reserve remaining for scallops). Bring to a simmer.

Once simmering, add pasta and spinach. Stir occasionally until combined and heated through, 3-4 minutes.

Remove from burner.

While pasta cooks, continue recipe.

Pat scallops dry and season all over with remaining garlic salt and a pinch of pepper. Scallops will vary in amount as they are portioned by weight. Don't worry, the sweet flavor and tender texture will be the same.

Return pan used to toast panko to medium-high heat and add 1 tsp. olive oil. Add scallops to hot pan and cook undisturbed until browned and scallops reach a minimum internal temperature of 145 degrees, 1-2 minutes per side.

If you receive petite scallops, add petite scallops to hot pan and cook undisturbed, 90 seconds. After 90 seconds, stir occasionally until scallops reach a minimum internal temperature of 145 degrees, 60-90 seconds.

Remove from burner.

Plate dish as pictured on front of card, topping pasta with scallops and garnishing with remaining cheese and toasted breadcrumbs. Squeeze lemon wedges over to taste. Bon appétit!