oz parmesan cheese
t white pepper
# spinach stems (a box of frozen will work as well)
cup unsalted butter
oz small pasta, al dente & drained
cup whipping cream
Position rack in center of oven & preheat to 425. Mince spinach and garlic in food processor. Melt butter in heavy skillet over medium low heat. Stir in garlic mixture & saute till spinach is very soft (about 8 minutes). Add whipping cream & simmer till reduced by half (about 5 minutes). Coarsely chop spinach leaves in processor in batches using off on turns. Add to cream mixture with netmeg and pepper. Increase heat to high & cook till spinach is heat through, about 3 minutes. Remove from heat. Stir in scallops & pasta. Transfer to shallow 4 quart baking dish. Sprinkly with reserved parmesan cheese over top. Bake till scallops are just opaque, about 10 - 12 minutes. Serve immediately.