Step 1

Bring a large pot of water to a boil. Add pasta and cook according to package instructions. Drain.

Step 2

Proceed with the rest of the recipe while you wait for the water to boil and while the pasta cooks.

Step 3

If using frozen scallops, make sure the scallops are thawed completely. Blot each scallop with paper towels to remove extra water. It's best to sear scallops after they've been out of the fridge for 30 minutes (to bring them closer to room temperature).

Step 4

Season scallops with salt and freshly ground black pepper.

Step 5

Heat 2 tablespoons of cooking oil in a large 12-inch skillet on high heat until it shimmers without smoking.

Step 6

Add scallops without overcrowding the pan.

Step 7

Sear on one side for about 3 or 4 minutes until a golden crust forms on the bottom of the scallops. Don't move the scallops around the pan.

Step 8

Flip the scallops to the other side and cook for 2 or 3 more minutes.

Step 9

Remove from heat and transfer the scallops to the plate immediately. Don't allow the scallops to rest in the hot skillet, off heat. That will make them steam and lose their crust.

Step 10

To the same, now empty, skillet add minced garlic, half of the cherry tomatoes (saving the other half of tomatoes for later), and 1 tablespoon of capers. Cook on medium heat, stirring, for 4 minutes.

Step 11

Add fresh spinach, and cook for a couple of minutes on medium heat until spinach wilts.

Step 12

Add the remaining half of the tomatoes.

Step 13

Add sliced olives.

Step 14

Add cooked drained pasta and butter.

Step 15

Squeeze lemon juice over pasta and stir.

Step 16

Season with salt and freshly ground black pepper.

Step 17

Top with cooked scallops. Sprinkle the remaining 2 tablespoons of capers over the scallop pasta. Top with fresh thyme. Season with freshly ground black pepper and red pepper flakes.