Rinse the scallops under cold water and pat them dry with paper towels. Season lightly 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 and opaque. Remove and set aside.
In the same skillet, add 2 tablespoons of olive oil. Add minced garlic and sauté for 30 seconds until fragrant.
Pour in 1 cup of heavy cream and 1 cup of chicken broth. Stir and bring to a simmer. Add garlic powder and Italian seasoning.
Reduce heat to low, stir in ½ cup of Parmesan cheese until melted. Add chopped spinach and sun-dried tomatoes, stirring until spinach wilts.
Gently place the seared scallops back into the skillet, spooning the creamy sauce over them. Warm through for another minute.
Serve immediately, either on their own or over a bed of pasta. Garnish with additional Parmesan cheese or fresh herbs if desired.
