Cook the fettuccine according to the package’s directions. Meanwhile, in a large skillet, sauté the shrimp and scallops in 1 tablespoon of oil for 3-5 minutes, or until the shrimp turns pink and the scallops are opaque. Remove and keep warm.
In the same skillet, sauté the shallot in the remaining oil until tender. Add garlic; cook 1 minute longer. Stir in broth and wine and bring to a boil. Reduce heat to simmer, uncovered, for 6-8 minutes or until almost all of the liquid has evaporated.
Stir in cream and cook, uncovered, over medium heat for 5 minutes, until
thickened. Drain fettuccine; stir into cream sauce. Add shrimp, scallops and cheese and toss together. Sprinkle with parsley.