Scallops in a garlicky white wine sauce

(Otherwise known as scallops scampi-esque)

My house reeks of garlic and it's totally worth it!

-1 pound pasta

-4 tbsp room-temperature butter

-3 cloves garlic, minced

-1 small shallot, minced

-1/2 tsp salt

-1/4 tsp pepper

-1/2 c white wine

-1 c chicken stock

-1 pound bay scallops

-2-3 teaspoons of fresh or dried parsley (fresh is best!)

Cook the pasta VERY al dente according to the directions on the box.

In a deep sauté pan, melt the butter over med-high heat. Add the garlic, shallot, salt and pepper, and cook until translucent. Pour in the stock and wine, and bring to a boil. Add the scallops, reduce the heat to medium, let the sauce come back to a boil and cook for 10 minutes.

Remove the scallops from the pan with a slotted spoon, set aside and keep warm. Add the cooked and drained pasta to the pan with the sauce and cook for several minutes. Kill the heat, toss the scallops back into the mixture with the parsley. Serve with a little bit of grated parmesan.