Heat 2 tablespoons of olive oil in a large skillet over medium-low heat for about 2 minutes until it shimmers.

Add the sea scallops to the skillet, searing for 2-3 minutes on each side until golden brown. Transfer to a plate and cover with foil.

In the same skillet, add minced garlic and sauté for 30 seconds until fragrant.

Pour in 1 cup of heavy cream, stirring to combine with the garlic, and bring to a gentle simmer.

Stir in ½ cup of chopped sun-dried tomatoes and 1 tablespoon of Italian seasoning. Let it simmer for 2-3 minutes.

Add 1 pound of shrimp and 2 cups of baby spinach. Cook for 3-4 minutes until the shrimp turns pink and the spinach wilts.

Gently return the seared scallops to the skillet, adding ½ cup of freshly grated Parmesan cheese.

Serve hot, garnished with additional Parmesan if desired.