Instructions

• In a shallow dish, stir 2 cups room-temperature water with 1 tablespoon kosher salt to make a brine. Add the 8 ounces sea scallops and let them soak for 10 minutes.
• Remove the scallops from the brine and pat them as dry as possible with paper towels. (Extra surface moisture will make the pan spit and prevent a good sear.) Lightly season both sides with kosher salt.
• Heat a medium stainless-steel or cast-iron skillet over high heat until very hot. Add 1½ tablespoons vegetable or canola oil and swirl to coat.
• Carefully add the scallops to the hot pan in a single layer, leaving space between them. Do not move them. Cook until a brown crust forms on the bottom, about 1 to 3 minutes depending on your heat.
• Flip each scallop and cook on the other side until a crust forms and the center is just almost opaque, about 1 to 2 minutes. Remove the scallops to a plate, leaving any browned bits and juices in the pan.
• Reduce the heat to medium-low and add 1 tablespoon salted butter to the pan. When the butter has melted, add the 2 minced garlic cloves and 1 teaspoon dried oregano. Cook, stirring, until the garlic is lightly browned and fragrant, about 30 seconds.
• Pour in ½ cup heavy whipping cream and ¼ cup milk, then add 3 tablespoons freshly grated Parmesan cheese. Bring to a gentle simmer and cook for about 2 minutes, stirring occasionally and scraping the browned bits from the bottom of the pan.
• Add 2 cups chopped fresh spinach, ¼ cup chopped sun-dried tomatoes (packed in oil), and ¼ teaspoon kosher salt. Cook, stirring gently, until the spinach is wilted, about 2 minutes.
• Return the scallops to the pan and warm them in the sauce for about 30 seconds, spooning the sauce over the scallops so they are coated and heated through.
• Serve immediately spooned over rice or couscous.