Scallops on a Bed of Peppers and Spinach in a Pink Sauce

1 lb bay scallops note: some frozen brands do not contain tripolyphosphate (or at least they don't list it) which should be avoided. Here's why: http://en.wikipedia.org/wiki/Sodium_tripolyphosphate
juice of one lime
1/2 tsp Mrs. Dash lemon pepper
3 red or yellow peppers, or a combination of both seeded and diced in 1" cubes
2 Tbs butter
1 clove garlic minced
1 bag baby spinach
1/2 C heavy cream
2 Tbs tomato paste
Combine lime juice and lemon pepper. Soak scallops in this mixture while preparing vegetables. Saute peppers and garlic in butter for 4 to 5 minutes until peppers are tender. Add spinach and cook until just wilted. Remove vegetables to platter. In same skillet add cream and tomato paste and bring to boil while whisking. With slotted spoon remove scallops from lime juice and add to skillet; simmer 3 minutes until scallops are opaqe. Add salt and pepper to tase. Pour over vegetables. May be served over linguine or angel hair pasta. I prefer to have it with a good baguette to dunk in the sauce.