Cook the fettuccine pasta according to package instructions. Drain and set aside.

Season the scallops with salt and pepper on both sides.

Heat olive oil in a large skillet over medium-high heat. Add the scallops and sear for 2-3 minutes on each side, until golden brown. Remove scallops from skillet and set aside.

In the same skillet, add minced garlic and cook for 1 minute until fragrant.

Reduce the heat to low and add the heavy cream to the skillet. Stir and cook for 2-3 minutes until the cream starts to thicken.

Add the grated Parmesan cheese to the skillet and stir until melted and creamy.

Add the cooked fettuccine pasta to the skillet and toss to coat with the Alfredo sauce.

Plate the pasta and top with seared scallops.

Garnish with chopped fresh parsley and serve hot.