Heat 1 tbsp oil in skillet over med-high; pat scallops dry, add to pan + season with salt/pep; sear undisturbed 2 min, then flip over + sear 2-3 min more until firm, opaque + cooked through; set aside

Meanwhile, boil a large pot of unsalted water + gently loosen linguine with hands; carefully place in water, stir immediately + boil 2-3 min until al dente, then drain

Heat 1 tbsp oil in large skillet over med-high + sauté half the spinach + salt/pep 1-2 min until wilted; add remaining spinach + cook another 1-2 min until all spinach is wilted

Add 2-4 tbsp sauce, pasta + scallops to spinach; gently combine over medium heat to warm, about 1 min

To loosen sauce, whisk 1 tbsp hot pasta water into every 4 tbsp (¼ cup) sauce