Scallops and Spinach over Pasta

We had this last night for dinner - with whole wheat pasta and a sprinkling of hot pepper flakes….

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
1/4 cup water
1 squished (what is the word?) garlic clove
salt and pepper to taste
1/4 cup grated Parmesan cheese (I used shredded)

DIRECTIONS:
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 and garlic clove in olive oil until heated through. Add lemon juice 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.