Begin by brining your scallops in a mixture of water and kosher salt. Let them soak for about 15-20 minutes, then rinse and pat dry with paper towels.
In a non-stick skillet, heat the vegetable or canola oil over medium-high heat. Add the scallops, sear for about 2-3 minutes on each side until golden brown. Remove and set aside.
In the same skillet, reduce heat to medium and add the salted butter. Once melted, add the minced garlic and dried oregano. Sauté until fragrant, about 30 seconds.
Pour in the heavy whipping cream and milk, stirring to combine. Bring to a gentle simmer. Gradually whisk in the freshly grated Parmesan cheese until melted and creamy.
Add the chopped fresh spinach and sun-dried tomatoes to the cream sauce. Stir until the spinach wilts and everything is evenly coated.
Gently add the seared scallops back to the skillet, spooning some sauce over them. Allow to warm through for an additional minute.
Serve the scallops in cream sauce over a bed of rice or couscous, garnished with extra Parmesan if desired. Enjoy!
