Heat the butter in a skillet and add the scallops. Cook quickly, shaking the pan; sprinkle with salt and pepper. Continue cooking and stirring with a wooden spoon and add the shallots, garlic and mushrooms. Cook, stirring, for about one minute, then transfer scallops to a warm dish.
Add the wine to the skillet and cook over high heat, stirring, for about one minute. Add the cream and cook over high heat, stirring, for two minutes. Return the scallops to the skillet and sprinkle with parsley. Serve over freshly made noodles or rice.