1/4 c. parsley
1 shallot, minced
1/4 c. butter
1/2 c. dry white wine
3/4 lbs. scallops
1 c. half & half
1/2 c. heavy cream
1 c. grated Parmesan cheese
1 to 1 1/2 lbs. green fettuccine
3 tbsp. unsalted or reg. butter

In a stainless steel skillet, cook parsley and shallots in butter over moderate heat, stirring for about 5 minutes. Add dry white wine and reduce mixture over moderately high heat, stirring until you have 6 to 8 tablespoons. Add scallops (cut into 1/4 inch slices). Cook about 1 minute, stirring. Add half & half and heavy cream and simmer for 1 1/2 to 2 minutes. Remove from heat, stir in grated Parmesan cheese. (Keep warm.) Cook fettuccine and drain. Transfer to hot serving dish and toss with butter. Spoon sauce over fettuccine, sprinkle with cheese. Serves 4 to 6.