10-12 sea scallops

• 1 TBS olive oil and 1 tsp sun dried tomato oil
• 1 heaping tsp minced garlic
• 1/2 cup diced onion
• 1/2 cup white wine 
•  ¼ cup sun dried tomato strips in oil, drained and sliced
• 3/4 cups heavy cream 
• 1 cup sliced baby spinach leaves
• ¼ cup grated parmesan
• 1 tsp dried Italian herbs
• 1 TBS fresh parsley chopped
• 3 oz. cooked fettuccine with 1/4 cup reserved pasta water

Thoroughly pat scallops dry with paper towels. Heat the oils in a large pan or skillet over medium-high heat until hot and sizzling. Add the scallops in a single layer without overcrowding the pan.

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.

Lower heat to medium. Melt butter in the pan. Sauté onion until soft (about 4 minutes). Add the garlic and sauté about 30 seconds. Pour in the white wine, and allow to reduce to half, while scraping any bits from the bottom of the pan. Add the sun-dried tomatoes with oil and cook for 1-2 minutes.

Reduce heat to low, add the heavy cream and bring to a gentle simmer, while stirring occasionally. Season to taste.

Add the spinach leaves. Wilt in the sauce and stir in the parmesan and herbs. Simmer for a further minute until cheese melts through the sauce.

Remove pan from heat and add the scallops with their juices into the pan. Mix through slightly before serving. Add a pasta water. Stir and serve over pasta.