Line a plate with a paper towel.

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

Add bacon to hot pan. Stir occasionally until beginning to brown, 30-60 seconds.

Add panko and stir occasionally until golden-brown and toasted, 1-2 minutes.

Remove from burner and transfer bacon breadcrumbs to towel-lined plate. Reserve pan; no need to wipe clean.

While bacon breadcrumbs toast, continue recipe.

Zest and halve lemon. Cut one half into wedges and juice the other half.

Pat scallops dry and season all over with a pinch of salt and 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 bacon breadcrumbs to medium heat.

Add cream base, pasta, spinach, and 1/4 tsp. salt to hot pan. Stir to combine and bring to a simmer.

Once simmering, stir occasionally until spinach is wilted, pasta is heated through, and sauce is slightly thickened, 3-4 minutes.

If too thick, add water, 1 tsp. at a time, until desired consistency is reached.

Remove from burner. Stir in half the softened butter (reserve remaining for scallops) and half the cheese (reserve remaining for garnish) until combined.

While pasta cooks, continue recipe.

Place another large non-stick pan over medium-high heat and add 2 tsp. olive oil. Let heat, 3 minutes.

Add 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. Stir in 1/4 tsp. lemon zest, remaining softened butter, and 1 tsp. lemon juice.

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