1 large red bell pepper, seeded and cut into strips
3 sea scallops
3 large shrimp
1 tsp oil
4 oz spinach leaves, cleaned, rinsed, and dried
1 garlic clove
Hint of nutmeg
Freshly ground black pepper to taste
1-1/2 oz black angel hair pasta (fresh or frozen)

Finely chop bell pepper strips in a food processor; sieve through a colander and place juice in a small saucepan. Cook pepper juice until it is reduced to a glaze. Season scallops and shrimp with lemon juice, pepper, and oil. Sauté until done. Sauté spinach, garlic, and nutmeg for about 30 seconds. Cook pasta in boiling water for 30 seconds. Place spinach in center of plate, forming a well in the center; place pasta in well. Top with scallops and shrimp. Pour red bell pepper glaze around the spinach.