Dry scallops with paper towel to make sure they are free of moisture. Season scallops on both sides with sea salt, garlic powder and black pepper.
In a large skillet, preferably a 12 inch, heat oil and butter over high heat. Once oil and butter is hot, Sear scallops for 1 1/2 - 2 minutes, then flip and sear other side for 1 1/2 minutes. Do not crowd pan, as this will not produce a good sear. Cook in batches if you need to. Both sides should be golden brown. Remove from skillet and let rest on plate.
Reduce heat to medium and add wine to deglaze the skillet. Add 4 tbsp. butter, and once melted, add garlic. Sauté garlic for 1 minute.
Stir in chicken broth, heavy cream, salt, garlic powder, onion powder, black pepper and Italian seasoning. Simmer for 5 minutes, stirring occasionally.
Add sun dried tomatoes and spinach, and simmer for an additional 5 minutes.
Add asiago cheese and let simmer for additional 2 minutes, or until sauce has reduced and thickened. Return scallops to skillet with sauce and serve with pasta, potatoes or rice.