If using frozen scallops, thaw completely before cooking. Rinse scallops then pat dry with a paper towel and set aside.
Cook pasta according to package instructions in a large saucepan and drain thoroughly then return to the still-hot saucepan and set aside.
Melt butter in a large skillet over medium-high heat. Add lime zest, red pepper flakes, garlic and scallops. Cook scallops until opaque and lightly golden (about 4 minutes.) Add lime juice and toss until scallops are well-coated.
Add the scallop mixture, spinach and carrot to the pasta and toss lightly to combine then serve garnished with lime wedges.