1/4 c. minced fresh parsley
1 shallot, minced
4 tbsp. butter
1/2 c. dry white wine
1 lb. bay scallops, cut horizontally into 1/4 inch slices
1 1/2 c. heavy cream
1 c. grated Parmesan
1/3 c. plus 2 tbsp. fresh parsley
Freshly grated nutmeg
Salt and ground pepper
1 1/2 lb. green pasta
2 tbsp. unsalted butter

In a stainless steel or enameled skillet, cook the 1/4 cup parsley and the shallot in the butter over moderate heat, stirring for 5 minutes. Add the wine and reduce over high heat to about 6 tablespoons liquid. Add the scallops and cook, stirring, for 1 minute.

Add the cream and simmer 2 minutes. Remove from heat and add 1 cup Parmesan cheese, 1/3 cup minced parsley, nutmeg, and salt and pepper. Keep warm. Cook pasta; drain well and toss with butter. Toss pasta with sauce. Sprinkle 2 tablespoons of minced parsley and additional Parmesan cheese.