DIRECTIONS
Thoroughly pat scallops dry with paper towels.
Heat olive oil in a large pan or skillet over medium-high heat until hot and sizzling. Add the scallops in a single layer without over crowding the pan (work in batches if needed).
Season with salt and pepper to taste and fry for 2-3 minutes on one side (until a golden crust forms underneath), then flip and fry again for 2 minutes until crisp, lightly browned and cooked through (opaque). Remove from skillet and transfer to a plate.
Melt butter in the pan. Sauté onion until soft (about 4 minutes). Add in the garlic and sauté until fragrant (30 seconds). Pour in the white wine (if using), and allow to reduce to half, while scraping any bits off of the bottom of the pan. Add the sun dried tomatoes and cook for 1-2 minutes to release their flavors.
Reduce heat to low-medium heat, add the heavy cream (or half and half) and bring to a gentle simmer, while stirring occasionally. Season with salt and pepper to your taste.
Add in the spinach leaves and allow to wilt in the sauce, then add in the parmesan cheese. Allow sauce to simmer for a further minute until cheese melts through the sauce.
Stir in herbs through; take pan off the heat and add the scallops with their juices into the pan. Mix through slightly before serving.
Serve over pasta, rice, noodles, cauliflower mash, cauliflower rice or steamed vegetables.