First Step: Prep the Seafood Rinse scallops and shrimp thoroughly, then pat completely dry with paper towels to ensure a proper sear. Lightly season both sides with kosher salt and freshly cracked black pepper.

Second Step: Sear the Scallops Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Cook the scallops for about 2 to 3 minutes on each side until a golden crust forms and they become opaque. Remove scallops from the skillet and set aside.

Third Step: Cook the Shrimp In the same skillet, add shrimp and cook for 1 to 2 minutes per side until pink and just cooked through. Remove shrimp and set aside with scallops.

Fourth Step: Build the Sauce Lower the heat to medium or medium-low. If using, sauté finely diced shallots for 2 to 3 minutes until softened. Add minced garlic and chili flakes (if desired), cooking for about 30 seconds to 1 minute until fragrant. Pour in chicken broth or stock and optionally add dry white wine, scraping the pan to lift browned bits. Bring to a boil and simmer until the liquid reduces by half, about 2 minutes.

Fifth Step: Add Cream and Tomatoes Stir in the heavy cream, sun-dried tomatoes, Parmesan cheese (gradually to avoid curdling), and Italian seasoning. Simmer the sauce for 3 to 4 minutes, allowing it to thicken slightly.

Sixth Step: Add Spinach Mix in the fresh baby spinach and cook until wilted, about 1 to 2 minutes. Adjust seasoning to taste with salt and pepper.

Final Step: Combine and Serve Return the scallops and shrimp to the skillet, stirring gently to coat them in the creamy sun-dried tomato sauce. Warm everything together for 1 to 2 minutes before serving immediately. Garnish with fresh parsley and extra Parmesan if desired. Serve over pasta, cauliflower rice, or zoodles, accompanied by crusty bread to soak up the flavorful sauce.