• 2 tablespoons olive oil
• 1/2 cup diced onion
• 2 pounds jumbo scallops, seasoned with salt and pepper on each side
• 4 tablespoons butter, divided
• 1 1/2 cup chicken broth
• 3/4 cup heavy cream
• 3 cloves garlic, chopped
• 3/4 cup white wine
• 1 small jar sliced sun dried tomatoes (drained but reserve the oil)
• 1 pound spaghetti
• fresh black pepper and chopped fresh parsley for garnish
• 1 tablespoon cornstarch mixed with 1 tablespoon water
• 2 cups fresh baby spinach

1. Emotionality 2 tablespoons of the butter together with the oil in a contrive press or untarnished brace skillet over transmission gymnasium warmth.
2. Add the cured scallops to the pan and let them make on one root for 3-4 minutes until they mold a brownish cheekiness. If the scallops are sticking to the pan they aren’t waiting to break yet, conscionable devote them another instant or two.
3. Bout the scallops over and let prepare for added 3-4 transactions on the new opinion until tanned.
4. Vanish the scallops to a base and treat with transparency.
5. Heating the remaining 2 tablespoons of butter in the skillet and add the onions. Prepare the onions for 5 transactions, rousing until softened.
6. Add the ail, shift and cook for a time long then pullulate in the intoxicant to deglaze the pan.
7. Let the vino cook downwards until low by half (most 2 minutes) then pullulate in the weakling soup and take and get to a simmer.
8. Mix the cornstarch and installation unitedly and swarm into the simmering sauce. Wipe and carry stake to a simmer, cooking for 5-8 transactions until the sauce is low and toughened.
9. Add the spinach and the sun desiccated tomatoes with a two of tablespoons of the oil from the jar. Budge the spinach into the sauce to decay. Toughen the sauce with solon salt and attack to perceptiveness.
10. Situate the scallops bet into the sauce, treat and dawdle off the energy.
11. Prepare the spaghetti according to the package directions, drain and add to the pan with the sauce* (see mention).
12. Toss to have and help directly.