Halve lemon lengthwise. Cut one half into wedges and juice the other half.
Coarsely crush croutons.
Pat scallops dry, and season both sides with a pinch of salt and pepper.
Cook the Pasta
Once water is boiling, add pasta and cook until al dente, 10-12 minutes.
Reserce ¼ cup pasta cooking water. Drain pasta in colander and set aside.
Reserve pot; no need to wipe clean.
While pasta cooks, cook scallops.
Cook the Scallops
Place a medium non-stick pan over medium-high and add 1 tsp. olive oil.
Add scallops to hot pan and cook until golden brown and scallops reach a minimum internal temperature of 145 degrees, 1-2 minutes per side.
Remove scallops to a plate.
Finish the Pasta
Return pot used to cook pasta to medium heat and add pasta cooking water and mirepoix base to hot pot. Stir to combine.
Add cooked pasta, sour cream, and Parmesan and stir until pasta is fully coated.
Add spinach, capers, and 2 Tbsp. lemon juice. Stir often until spinach begins to wilt, 2-3 minutes.
Remove from burner.
Finish the Dish
Plate dish as pictured on front of card, topping pasta with scallops and garnishing with crushed croutons. Squeeze lemon wedge over to taste. Bon appétit!