1/3 pound of each of 3 different colors of dried pasta 1 stick of butter 2 tablespoons of shallots, minced 1/4 cup of minced parsley 1/2 cup of Parmesan cheese, grated 2/3 pound of scallops 1/2 cup of heavy cream
Cook pasta in salted water until tender, about 10 minutes. Meanwhile, melt butter and add shallots and sauté. 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.
