Season the shrimp and scallops with salt and pepper. Heat oil in a large skillet over medium-high heat.
Cook the scallops for 2-3 minutes on each side until golden and just cooked through; remove and set aside.
In the same skillet, add butter and shallots. Sauté for 1 minute.
Add spinach , sun-dried tomatoes and red crushed pepper; season with salt and pepper. Cover and cook for 1-2 minutes until spinach is wilted.
Stir in garlic and cook until fragrant, about 30 seconds.
Pour in heavy cream and add parmesan cheese. Let the sauce thicken slightly, then add the shrimp. Cover and cook for 1-2 minutes, or until shrimp are cooked through.
Return the scallops to the skillet, warming them for about 10-20 seconds. Adjust seasoning if necessary and serve immediately.