Creamy Tuscan Spaghetti with Jumbo Scallops

INGREDIENTS

2 lb

jumbo scallops, seasoned with salt and pepper on each side

4 tbsp

butter, divided

2 tbsp

olive oil

1/2 cup

diced onion

3 cloves

garlic, chopped

3/4 cup

white wine

1 1/2 cups

chicken broth

3/4 cup

heavy cream

1 tbsp

cornstarch mixed with 1 tablespoon water

2 cups

fresh baby spinach

small jar sliced sun dried tomatoes (drained but reserve the oil)

1 lb

spaghetti

fresh black pepper and chopped fresh parsley for garnish