Melt butter in a 12 inch frying pan. Add scallops and cook until just done, about one minute per side. Remove from pan and keep warm. Add onion and garlic to the pan and saute 2 minutes. Scrape out the inside of the vanilla bean by making a horizontal slit on the bean and open it up. Mix paste from bean with 1-2 tablespoons of cream. Add to onion and garlic along with the rest of the cream. Cook and stir over medium heat just until slightly thickened. Add scallops back to the pan and stir. Serve over pasta. Sprinkle with fresh parsley.
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