Plunge the pasta into the boiling water and cook.
Chop the garlic cloves and parsley together until they form a loose paste. Add the scallops to the sauce and cook until opaque, about 2 minutes. Salt to taste. Drain the pasta.
Put half of it in a warm serving dish. Pour the sauce over the top. Add the cream and the remaining pasta. Top with the garlic-parsley paste and toss all the ingredients together. Serve in warm bowls with the grated cheese.