Prep seafood and season
Rinse the scallops and shrimp gently under cold water, then pat them dry thoroughly with paper towels. Season both sides with salt and pepper.

Cook scallops
In a large skillet over medium-high heat, add the olive oil. Once shimmering, place the scallops and cook for about 2½ minutes per side, until golden brown and slightly firm to the touch. Transfer them to a plate and set aside.

Cook the shrimp
If needed, add a little more olive oil to the skillet. Add the shrimp and cook roughly 1½ minutes per side, just until they turn pink and opaque. Transfer the shrimp to the same plate with scallops.

Sauté garlic
Reduce the heat slightly. Add the minced garlic to the skillet and stir constantly for about 30 seconds, until fragrant (don’t let it brown or burn).

Make the sauce
Pour in the chicken broth, then the heavy cream. Stir in the sliced sun‑dried tomatoes, shredded Parmesan cheese, and Italian seasoning. Stir well to combine all the elements.

Simmer and thicken
Bring the mixture to a gentle boil, then reduce the heat and let it simmer for 3–4 minutes. This allows flavors to meld and the sauce to start thickening.

Wilt spinach
Add the fresh spinach into the sauce and continue simmering for another 1–2 minutes, until the spinach is just wilted and the sauce has reached a slightly thicker consistency.

Adjust seasoning
Taste the sauce and add more salt or pepper if needed.

Return seafood and serve
Place the cooked shrimp and scallops back into the skillet, gently nestling them in the sauce, and let them warm through for about 30 seconds. Serve the dish immediately, spooning extra sauce over the seafood. Optionally serve it over cooked pasta, rice, or a vegetable base.