Scallop, Shrimp and Bacon Linguine

Meanwhile, roughly chop parsley.Roughly chop spinach.Zest, then juice half the lemon. Cut remaining lemon into wedges. Pat scallops dry with paper towels, pressing well to absorb as much moisture as possible. Season with salt and pepper.

Add linguine to the boiling water. Cook uncovered, stirring occasionally, until tender, 10-12 min.Reserve 1/2 cup (1 cup) pasta water, then drain linguine.

Using a strainer, drain and rinse shrimp, then pat dry with paper towels. Season with salt and pepper. Heat the pan with reserved bacon fat (from step 1) over medium-high. When hot, add scallops and shrimp. Pan-fry until golden-brown and cooked through, 2-3 min per side.**Transfer scallops and shrimp to another plate.

Reheat the same pan over medium. When hot, add 2 tbsp (4 tbsp) butter, then swirl to melt.Add spinach and garlic puree. Cook, stirring often, until spinach wilts, 1 min.Sprinkle Cream Sauce Spice Blend into the pan. Cook, stirring often, until veggies are coated, 30 sec. Add cream, 1 tsp (2 tsp) lemon zest, 2 tsp (4 tsp) lemon juice and reserved pasta water. Cook, stirring often, until sauce thickens slightly, 4 min. Season with salt and pepper, to taste. Add linguine, scallops, shrimp and parsley. Toss to combine.