Start by patting the scallops dry with a paper towel to ensure a good sear. In a sauté pan, heat 1 tablespoon of olive oil over medium-high heat. Once hot, add the scallops and cook for about 2-3 minutes on each side until they are golden brown. Remove the scallops from the pan and set them aside.
In the same pan, add 2 tablespoons of olive oil and minced garlic. Sauté for about 30 seconds until fragrant, being careful not to burn the garlic.
Pour in the heavy cream and chicken broth, stirring to combine. Add the garlic powder and Italian seasoning, mixing well.
Bring the sauce to a simmer and let it cook for about 5-7 minutes, allowing it to thicken slightly. Stir in the Parmesan cheese until melted and smooth.
Next, fold in the chopped spinach and sun-dried tomatoes. Cook until the spinach wilts.
Return the seared scallops to the pan, gently coating them in the creamy sauce. Allow everything to simmer together for an additional minute to heat through.
Serve the Amazing Creamy Tuscan Garlic Scallops immediately, garnished with extra Parmesan cheese if desired. Pair with your favorite side dish, like pasta or crusty bread, to soak up all that delicious sauce!
