In a shallow dish, combine 2 cups of room-temperature water with 1 tablespoon of kosher salt. Stir to dissolve the salt and then place the sea scallops in the brine for 10 minutes.

Lightly season the brined scallops with a pinch of kosher salt. Heat a skillet over high heat and add 1.5 tablespoons of vegetable or canola oil. Sear scallops for 1-3 minutes, flip, and cook for 1-2 more minutes until firm and opaque.

Remove scallops and reduce heat to medium-low. In the same skillet, add 1 tablespoon of salted butter until melted, then toss in 2 minced garlic cloves and 1 teaspoon of dried oregano for about 30 seconds.

Pour 1/2 cup of heavy whipping cream and 1/4 cup of milk into the skillet, and add 3 tablespoons of grated Parmesan cheese. Simmer for 2 minutes until the sauce thickens.

Stir in 2 cups of chopped fresh spinach and 1/4 cup of chopped sun-dried tomatoes, cooking until the spinach wilts.

Return the seared scallops to the skillet, warming in the sauce for approximately 30 seconds before serving.