Pat the scallops dry with paper towels and season with salt and pepper. Heat olive oil in a skillet over medium-high heat. Sear the scallops for 2–3 minutes on each side until golden brown. Remove from skillet and keep warm.

In the same skillet, add minced garlic and sauté until fragrant. Pour in white grape juice to deglaze the pan. Stir in heavy cream, sun-dried tomatoes, and Parmesan cheese; let it simmer until slightly thickened.

Fold in baby spinach until wilted, then return the seared scallops to the skillet to heat through briefly.