1/4 c. butter
1 sm. onion, chopped
1/2 lb. fresh bay scallops
1/4 lb. fresh mushrooms, chopped
1/4 tsp. garlic powder
1/8 tsp. pepper
1 (10 oz.) pkg. frozen spinach, thawed and drained
1 c. Ricotta cheese
1/4 c. grated Parmesan cheese
1/4 c. milk
8 oz. linguine noodles, cooked and drained

Melt butter in large skillet. Saute onion in butter until slightly soft, about 1 minute. Add scallops and saute until scallops are opaque, about 2 minutes. Add mushrooms, garlic powder and pepper; saute another minute. Reduce heat to medium. Add spinach, cheeses and milk. Cook until mixture is heated through but not boiling. Serve immediately over freshly cooked linguine noodles. Serves 3-4.