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12 ounces spaghetti pasta
2 tablespoons unsalted butter
4 tablespoons olive oil, divided
1 tablespoon cracked black pepper
1/4 cup heavy whipping cream
1 cup grated Pecorino Romano cheese (4 oz)
3 tablespoons flour
1/2 teaspoon kosher salt
1 1/4 pounds sea scallops (about 8-12)
6 ounces baby spinach
2 lemons, cut into 8 wedges (optional)
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