Pat the scallops dry with paper towels. Heat a splash of olive oil in a large skillet over medium‑high heat until it’s just smoking. Season the scallops with salt and pepper, then add them to the pan in a single layer (work in batches if needed). Cook undisturbed for 2–3 minutes until they’ve formed a golden crust underneath, flip, and cook another 2 minutes until opaque. Transfer to a plate and set aside.

Melt the butter in the same pan over medium heat. Add the diced onion and cook for about 4 minutes until soft. Stir in the garlic and cook 30 seconds more until fragrant.

If using, pour in the white wine and let it bubble away until it’s reduced by half, scraping up any browned bits. Stir in the sun‑dried tomato strips and cook for 1–2 minutes to release their flavor.

Lower the heat to medium‑low, pour in the cream (or half‑and‑half), and bring to a gentle simmer, stirring now and then. Season with a pinch of salt and pepper. Add the spinach and let it wilt, then stir in the Parmesan until the sauce is smooth and glossy.

Stir in the dried Italian herbs, then remove the pan from the heat. Return the scallops and any juices to the sauce, giving everything a gentle toss. Serve spooned over pasta, rice, zoodles, cauliflower mash, or steamed veggies. Enjoy!