Boil a pot of water, season it with salt, and cook your pasta according to the package. I like to cook mine al dente because it will continue cooking in the saucepan.
Reserve 1 cup of the seasoned pasta water before draining the noodles.
Drain the noodles and drizzle them with olive oil to prevent them from sticking together. Set them aside.
Next, you’ll prepare the scallops. I discussed how to prepare the scallops in the paragraph section above because it would be too long to type here.
Heat a cast iron skillet on high heat. Once the pan is hot, add 2 tablespoons of olive oil and let it heat for about 1 minute.
Add the prepared scallops and let them sear for 3-4 minutes in the pan. Do not move them. Once they have a beautiful sear reduce the heat to medium and flip the scallops. Cook for another 3ish minutes before removing them from the pan. Set them aside.
Next, in a large saucepan, add 2 tablespoons olive oil, minced garlic, diced onion, salt and pepper.
Once the onions begin to soften, you’ll add your tomatoes.
Once the tomatoes begin to blister, add ½ cup pasta water into the pan and deglaze the pan.
Add the fresh spinach and coconut milk. Stir well.
Once the spinach has wilted, you will add the grated parmesan cheese and whipped cream cheese. Stir until well combined. If the sauce begins to thicken too much, simply add a little more of the pasat water.
Add the cooked pasta into the sauce. Once the pasta is well coated, you can transfer it to a serving bowl. Nestle the seared scallops into the dish.
Serve immediately and enjoy!
