2-10 oz. pkg, Scallops (thaw and pat dry on paper towel)

2 T. olive oil

2 T. butter

4 cloves garlic

1 small yellow onion

1/2 c. white wine

1 3/4 c. heavy cream (can use half and half-we used half of each)

3 c. spinach leaves

1/2 c. fresh grated Parmesan Cheese

1 T. fresh parsley, chopped

2 t. Italian Seasoning

Heat olive oil in a large pan or skillet over medium-high heat until hot and sizzling. Add the scallops in single layer. Season with salt and pepper and fry for 2-3 minutes on first side until golden. Flip and fry again on other side, lightly browned and cooked thru. Remove from skillet and transfer to a plate. Melt butter in the pan and saute onion until soft. Add in the chopped garlic and saute. Pour in the white wine and allow to reduce while scraping brown bits from pan. Reduce heat to low-medium and add the cream. Bring to a simmer and stir occasionally. Add in the spinach leaves, then the Parmesan. Simmer another minute and and stir to melt. Stir in herbs, remove from heat and add the scallops, with their juices, back into the pan. Mix gently. Serve over pasta, rice, zoodles or cauliflower rice.