1 pound fusilli or rotini
1 Tbsp olive oil
2 Tbsp vegetable oil, divided
1 pound large scallops, thawed, thorough dried
1 pound cremini mushrooms, cut into quarters
4 Tbsp unsalted butter, divided
2 shallots, sliced
5 cloves garlic
1/2 cup marsala cooking wine
3 cups heavy cream
4 sprigs thyme
1/4 pound baby spinach leaves
Juice of 2 lemons
Salt
Pepper
Grated Parmesan cheese, for garnish
Chopped parsley, for garnish

1 pound fusilli or rotini 1 Tbsp olive oil 2 Tbsp vegetable oil, divided 1 pound large scallops, thawed, thorough dried 1 pound cremini mushrooms, cut into quarters 4 Tbsp unsalted butter, divided 2 shallots, sliced 5 cloves garlic 1/2 cup marsala cooking wine 3 cup s heavy cream 4 sprigs thyme 1/4 pound baby spinach leaves

1. Cook pasta - bring a large saucepan of salted water to a boil

2. Stir in pasta and cook 9 minutes to al dente, stirring occasionally to keep pasta from sticking.

3. When pasta is done, drain into a colander and rinse with cold water to stop further cooking.

4. Move pasta to a large bowl and stir in olive oil to keep pasta from sticking. Cover to keep warm, set aside.

5. In a dutch oven, heat 1 Tbsp vegetable oil over medium high heat until shimmering. Add mushrooms and 2 Tbsp butter, do not stir.

6. Begin heating 1 Tbsp vegetable oil in a medium pan (steel or cast-iron) over medium-high heat. When butter in dutch oven begins to brown, after about 4 minutes, add sliced shallot and garlic. Wait 1 minute.

7. Once shallot begins turning translucent, begin stirring.

8. Pour in marsala and continue cooking until Marsala reduces by half, about 2 minutes.

9. Reduce heat to medium-low. Add cream, thyme sprigs, and pasta to the dutch oven. Add 1 Tbsp butter. Stir occasionally, until liquid reduces by half again (5-10 minutes).

10. While sauce is reducing, prepare to sear the scallops on the other heated pan where oil should be lightly smoking. Add scallops, ensuring good contact to pan, and throw in remaining 1 Tbsp of butter. Do not disturb for 2 minutes.

11. Turn scallops, and let sear for another two minutes. The seared side should have a deep golden brown crust. Remove pan from heat, and remove scallops from pan to a non-heated plate.

12. Remove thyme sprigs from sauce. Season pasta in dutch oven with 3 large pinches of kosher salt and a good amount of black pepper + Parmesan cheese, and fully incorporate. Remove from heat.

13. While off heat, add spinach and lemon juice to Dutch oven, and stir in to wilt spinach.

13. Serve pasta on plate, place scallops on top, garnish with additional cheese and chopped parsley.