Start by patting the scallops dry with paper towels. Season both sides with salt and pepper.
In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the scallops in a single layer and sear for 2-3 minutes on each side until golden brown. Remove from skillet.
In the same skillet, add 2 tablespoons of olive oil. Lower the heat to medium and add the minced garlic. Sauté for about 30 seconds until fragrant.
Pour in the heavy cream and chicken broth. Stir to combine and bring to a gentle simmer.
Add garlic powder, Italian seasoning, and parmesan cheese. Stir until cheese is melted and sauce is creamy.
Add chopped spinach and sun-dried tomatoes, stirring until spinach wilts and everything is heated through.
Gently return the seared scallops to the skillet, spooning sauce over them. Warm through for another minute.
Plate the scallops and drizzle with creamy sauce. Serve immediately with your favorite side.
