Boil the fettuccini to the al dente stage. Drain very well. Lightly sauté garlic in butter. Add shrimp and scallops. Cook for 1 minute. Add cream, salt, pepper, and Parmesan cheese. Cook and stir until reduced to a light cream sauce. Add the cooked fettuccine to the seafood mixture, and toss well. Pour into a large pasta bowl, and sprinkle with chopped parsley. Recipe from McCormick & Schmick's.