Tangy scallops and pasta

1/2 cup lemon juice
1/2 cup cold chicken broth or water halved
1/2 cup butter
1 tablespoon corn starch
Al dente roasted garlic fettuccine noodles 10oz or any other pasta and preference
8oz slice mushrooms
2 tablespoons capers chopped
2 healthy handfuls of spinach
1 package baby sea scallops

Bring capers, lemon juice and 1/4 cup of chicken broth to a boil. Stir in melted butter. Cook noodles according to package and drain in separate pot. Cook over medium heat:
Sea scallops and mushrooms in lemon caper sauce. Whisk the remaining 1/4 cup of chicken broth and corn starch together and combine with lemon sauce to thicken. After the sauce and scallops have cooked through then combine noodles and fresh spinach. Serve with Parmesan cheese if desired.