Cook the pasta according to the package directions, reserving 1/2 cup of the pasta water (this is just in case you need it later). Drain and cover with aluminum foil to keep warm.

Pat the scallops dry using a double layer of paper towels, pressing down gently to remove excess water. Melt 1 tablespoon of the butter in a large skillet over medium-high heat. Add the scallops and cook for 2 to 3 minutes per side, until browned and cooked through. Transfer the scallops to a plate.

Heat the remaining butter and olive oil together in the same skillet over medium heat. Add the garlic and cook for 30 seconds. Add the wine and bring to a simmer.

Simmer for 3 to 5 minutes, until the wine reduces by half.

Add the heavy cream (or half-and-half) and parmesan cheese and return to a simmer. Simmer for 2 to 3 minutes, until the sauce thickens, stirring constantly.

Fold in the pasta, adding some of the reserved pasta water if you desire a thinner sauce. Gently fold in the scallops and cook for 1 to 2 minutes to heat through.

Top with fresh parsley and serve with extra parmesan cheese on the side.