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Start pasta. Use a timer to keep up with the time, and remove pasta to bowl when done.
Put butter in frying pan, bring pan to warm-to-hot flame.
If necessary, pat scallops dry with paper towel.
Saute scallops in tall frying pan, add salt and pepper.
Add wine. Cover for 1 minute.
Uncover, and reduce most of remaining liquid. This will take a few minutes.
Add whipping cream, and lower heat. Cook for a few minutes.
Add cooked pasta to sauce and stir.
Put scallops and pasta in bowl, mix in cheese and parsley. Serve.
