Ingredients:

• 1 lb large shrimp, peeled and deveined

• 1 lb sea scallops, cleaned and patted dry

• 2 tablespoons olive oil

• 2 tablespoons butter

• 4 cloves garlic, minced

• 1 cup cherry tomatoes, halved

• 2 cups fresh spinach leaves

• 1 cup heavy cream

• ½ cup grated Parmesan cheese

• ½ teaspoon Italian seasoning

• ¼ teaspoon crushed red pepper flakes (optional)

• Salt and black pepper, to taste

• Fresh parsley, for garnish

Instructions:

1. Sear the shrimp and scallops:
   Heat olive oil and 1 tablespoon of butter in a large skillet over medium-high heat.
   Season shrimp and scallops with salt and pepper.
   Sear shrimp for about 1–2 minutes per side until pink. Remove and set aside.
   Add scallops to the same pan and sear for about 2 minutes per side, until golden brown. Remove and set aside.

2. Make the creamy Tuscan sauce:
   In the same skillet, melt the remaining 1 tablespoon butter. Add garlic and sauté for 30 seconds until fragrant.
   Stir in cherry tomatoes and cook until they begin to soften, about 2 minutes.
   Add spinach and cook until wilted.

3. Add the creamy base:
   Pour in heavy cream and stir in Parmesan cheese, Italian seasoning, and red pepper flakes. Simmer on low heat for 2–3 minutes, stirring until the sauce thickens slightly.

4. Combine and finish:
   Return shrimp and scallops to the skillet and toss gently in the sauce. Simmer for another 1–2 minutes until everything is heated through.

5. Serve:
   Garnish with fresh parsley and an extra sprinkle of Parmesan.