Heat oil in a medium skillet over medium-high heat until it’s hot and sizzling. Thoroughly pat scallops dry with paper towels. Add the scallops in a single layer, (you may need to work in small batches to avoid overcrowding.) Sear until a nice golden crust forms, flip and sear on other side. Transfer to a plate once done.
In the same pan and a little more olive oil and saute the minced garlic just until fragrant, about 30 sec. Add the broth, cream, garlic powder, Italian seasoning, and cheese. Whisk until it starts to thicken
Add the sun-dried tomatoes and spinach and let simmer till the spinach wilts.
Gently add the scallops back to the sauce, giving it a quick stir. serve over pasta if desired.
Originally posted August 30, 2020Updated on April 12, 2023