Baked scallops are luscious served with linguine. Scallops are readily available. I like to use the frozen ones in this recipe so you can buy them to have on hand for a quick meal. You can use any type of scallop for this recipe. If you buy small bay scallops, then cut the baking time to 10 minutes. Fresh spinach linguine is available in the refrigerated case of most supermarkets. It only takes a couple of minutes to cook. Dried linguine can also be used. If you use dried, you will only need 6 ounces. HELPFUL HINTS: Choose scallops that are wild caught and flash frozen. Fat-free, no-salt-added…