1/3 lb. each of 3 different colors of dried pasta
1 stick butter
2 tbsp. shallots, minced
1/4 c. minced parsley
1/2 c. Parmesan cheese, grated
2/3 lb. scallops
1/2 c. heavy cream

Cook pasta in salted water until tender, about 10 minutes. Meanwhile, melt butter and add shallots and saute. Add parsley and scallops for 3 minutes. "Do not overcook." Add heavy cream and 1/4 cup Parmesan cheese. Serve on top of pasta with additional Parmesan cheese.