To prep, mix the ingredients for the two rubs and the glaze in 3 separate bowls
Then, using a vegetable peeler, start peeling along the length of the zucchini, beginning with the green outer layer, creating 1/2-inch-thick ribbons
Rotate the zucchini a quarter-turn after each peel in order to make somewhat even-sized ribbons
Make as many as possible and stop when you get to the seeds
Lay the ribbons out on a plate and sprinkle the zucchini rub on both sides, spreading gently it with your hands until all of the pieces are covered
It doesn't have to be an even coating, but you want every ribbon to have some color and spice
Bring a large pot of water to a boil
Dip the halibut chunks into the scallop rub, making sure they are coated on all sides
Tightly wrap a zucchini ribbon around a halibut cube like a belt, so that the ends overlap
Use a toothpick to secure the zucchini and push it through to the other side
Place the wrapped halibut on a plate and repeat the procedure with the remaining fish and zucchini ribbons
Now it's time to start on your sauce
Add the spinach to the boiling pot of water and cook for 1 minute
Immediately remove the spinach from the water with a slotted spoon, reserving the cooking liquid, and transfer the spinach to a colander to drain
Rinse with cold water and when cool to the touch, use your hands to tightly squeeze the spinach and wring out the liquid
Do this 4 to 5 times until no water remains
Finely chop the spinach into little green bits and set aside
In a saucepan, melt the butter over medium heat
Add the shallot and cook for 2 minutes
Then add the flour and whisk until combined, 2 to 3 minutes
Add the cream and whisk until the sauce begins to thicken, about 5 minutes
Add the wine and the chopped spinach and continue to cook for 5 more minutes
The sauce will look thick, like creamed spinach
Reduce the heat to the lowest setting to keep the sauce warm
Reheat the water you used to cook the spinach, and bring to a boil
Make sure you have your halibut rounds, the glaze, a plate, a large sheet of foil, and your serving bowl ready to go, because you are about to be moving around your kitchen quickly
Add the pasta to the boiling water and cook for 10 minutes or according to the instructions on the package
While the pasta is cooking, heat 1 teaspoon of vegetable oil over medium heat in a large skillet (nonstick if possible)
When the oil starts to hiss and sizzle, place the halibut pieces in the pan in a single layer and cook for 2 minutes
Evenly spread the glaze on the top of the fish and then flip the halibut rounds, cooking the other side for 2 minutes more
Spread more glaze on the top side again, flip, and cook for a final 1 to 2 minutes
The halibut will have a crisp, brown sear on both sides
Put the cooked fish on a clean plate and cover it with foil to keep warm
If you had to split the fish into two batches, repeat until all the halibut rounds are cooked
Finally, drain the pasta and put it into a large bowl with a drizzle of olive oil so the noodles don't stick together
Add the warm spinach sauce to the pasta and toss
To serve, make a nest of the sauced noodles on a plate and top with 4 or 5 "scallops" per guest
