thanks urnmor. I've never cooked something quite like this. Differences. Bay scallops (much smaller but all they had available on short notice). Italian parsley (I like that better than regular), fettuccine as the base, no tomatoes (though I really should have.) I'd give it a solid B. My wife was pleased. I don't eat carbs so only had a bite. It was pretty good for a first attempt. Thanks for the inspiration!
DK
PS this whole dish is one of those you could do in a round of chopped (30 to 45 mins). I think mine would have benefited from sitting together a while longer and melding a bit. My ordering of the ingredients was a bit off, by the time the sauce had gotten even close to thick the pasta and scallops were getting cool. Nonetheless, something I'll be trying again.