Step 1

Rinse scallops and shrimp and pat dry with a paper towel.  Season both sides with salt and pepper.

Step 2

Heat olive oil in a large skillet over medium high heat.  Cook scallops first – Cook scallops on each side for approximately 2-1/2 minutes, or until browned.  Transfer to a plate.

Step 3

Add more olive oil to the skillet if necessary and cook shrimp – Cook for about 1-1/2 minutes on each side or until shrimp have just turned pink on both sides.  Transfer to the plate with the cooked scallops and set aside.

Step 4

Add garlic to skillet and cook until fragrant, stirring constantly (about 30 seconds).

Step 5

Add broth, cream, sun dried tomatoes, Parmesan cheese and Italian seasoning.  Stir well to combine.

Step 6

Bring to a boil, reduce heat and simmer 3-4 minutes.  Add spinach and continue to simmer until spinach is wilted and sauce is slightly thickened (about 1-2 minutes).

Step 7

Season with salt and pepper, if desired.

Step 8

Return shrimp and scallops to skillet and serve topped with cream sauce.

Step 9

Optional:  serve over cooked pasta, if desired.