Bring a pot of water to a boil for pasta and cook until al dente. Rinse scallops and shrimp and pat dry with a paper towel. Heat olive oil in a large skillet over medium high heat.  Cook scallops first – Cook scallops on each side until browned.  Transfer to a bowl. Add a dash more of olive oil to the skillet if necessary and cook shrimp until have just turned pink on both sides.  Transfer to the the bowl with the cooked scallops and set aside.

Add garlic to skillet and cook until fragrant, stirring constantly, do not brown. Add broth, white wine, cream, sun dried tomatoes and fresh parsley. Stir well to combine. Bring to a boil, reduce heat and simmer 5-6 minutes. Add spinach and Parmesan cheese and give one final stir. Add a dash of salt and pepper. Return shrimp and scallops to simmering skillet and serve over pasta topped with cream sauce.