Put 3/4 lb. sea scallops on a paper to dry them. Turn over, season with salt and pepper. Bring a pot of salted water to a boil. Add 6 oz. tomato fettuccine pasta and cook until ala dente. Strain and set aside while you cook the scallops. Add 1 tbsp olive oil and 1 tsp butter to a saute pan. Place the scallops in the pan over med high heat. Cook without turning until bottom of scallops are browned, about 4 min. Turn over and cook until done. Remove to a plate. Add 1/4 cup chopped minced onions, 2 - 3 garlic cloves - minced to the pan you just sauteed the scallops in. Stir and as soon as they turn transparent, add 1/2 cup heavy cream. Bring to a boil and reduce quickly by a third. Stir in 4 tbsp sun dried tomatoes and 2 tbsp chopped fresh parsley. Add the pasta, Season with salt and pepper. Divide the pasta between 2 dinner plates. Top with the scallops and fresh grated parmesan cheese.