Cook pasta according to package directions. Drain and set aside.
Meanwhile, in a large skillet heat olive oil over medium-high heat. Add scallops and cook for 3 to 4 minutes per side or until golden brown; transfer to a platter and set aside.
It’s important to trim each scallop to reduce chewiness. To trim each scallop, pinch off the small rectangular tag of tissue on the side using your thumb and first finger.
In same skillet, cook prosciutto for 2 minutes over medium heat. Add tomatoes, mushrooms and garlic; cook for 2 minutes, stirring occasionally.
Add wine and simmer for 3 to 4 minutes or until liquid is reduced by half. Season with salt and pepper.5. Add butter and spinach. Cook until spinach is wilted, stirring often. Add scallops and pasta, tossing to thoroughly combine. If desired, garnish each serving with basil.