Scallops and Spinach over Pasta

12 ounces spaghetti

3 pounds bay scallops, raw

1 (10 ounce) package frozen chopped spinach, thawed

1 tablespoon fresh lemon juice

1 tablespoon olive oil

¼ cup water

garlic powder to taste

salt and pepper to taste

¼ cup grated Parmesan cheese

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.

In a medium skillet, saute spinach in olive oil until heated through. Add lemon juice, garlic powder and water.

Add scallops and cook for 3 minutes or until done. Be careful not to overcook. Season with salt and pepper to taste.

Place strained spaghetti in dish and place the scallops and sauce on top. Serve with grated Parmesan cheese.