Creamy Garlic Butter Tuscan Scallops

Bahan-bahan (4 porsi)

• 28 oz scallops
• 2 tablespoons salted butter
• 4 cloves garlic (finely diced)
• 1 yellow onion (small, diced)
• 1/2 cup white wine (optional)
• 5 oz sun dried tomato strips (in oil, drained, reserve 1 teaspoon of the jarred oil for cooking)
• 1 3/4 cups heavy cream (or half and half, SEE NOTES)
• 1 pinch salt (to taste)
• 1 pinch pepper (to taste)
• 3 cups baby spinach leaves (washed)
• 1/2 cup parmesan cheese (fresh grated)
• 2 teaspoons dried Italian herbs
• 1 tablespoon fresh parsley (chopped)