In a large skillet, melt the butter over medium heat with the garlic clove. Add the cleaned and sliced mushrooms. saute in the butter until they appear done. Remove the whole garlic clove and add the cleaned scallops. Stir the mixture to avoid scalding the scallops. Cook about 6 minutes. ln a large pan, boil the pasta according to the directions on the box. When tender, drain and return to the cooking pot. Add the cream and cheese. Toss well. Pour the scallops, mushrooms and liquid in the skillet over the pasta. Toss. Correct seasoning with salt and pepper. Serve topped with parsley. Yield: 6 servings. MARK ROBERTSON From , by the Little Rock (AR) Junior League. Downloaded from G Internet, G Internet.