Place spinach stems in food processor with garlic; process to mince well. Melt butter in heavy skillet over medium low heat. Stir in garlic mixture and saute until spinach stems are very soft, about 8 minutes. Add heavy cream and simmer for about 5 minutes, or until reduced by half. Coarsely chop the spinach leaves in processor in batches using pulse. Add spinach leaves to cream mixture with nutmeg and pepper.
Increase heat to high and cook until spinach is heated through, about 3
minutes. Remove from heat; stir in about half of the Parmesan cheese, scallops, and pasta. Transfer to shallow baking dish and sprinkle remaining Parmesan cheese over top.
Bake at 425° until scallops are opaque but not overcooked, about 10 to 12 minutes. Serve immediately.
Scallops with spinach recipe serves 6.