When I cook this pasta for a dinner party, I know I have a winner - the secret is my light cream sauce. The best thing about it? It tastes even better the next day, if you can believe it. So I make the sauce in advance, then whip up the pasta and sear the scallops before serving. In the fall, I elevate the dish by adding shaved black truffles. It's so easy, and they make it extra delicious! Click Truffle and Scallop Pasta for the recipe.