Fettuccine Alfredo with grilled Scallops

I came home from Boston craving seafood and Italian because it was so phenomenal along the coast and in "little Italy." This fettuccine alfredo sauce is from a friend, Annjeantte Williams, but should only be made once a year because of the contents. Just read the recipe and you'll know why it's so good!

5 Tbsp flour
1 clove garlic
2 cup heavy (I used half-n-half)
4 cups parmesan (fresh or grated)
1 1/2 cups real butter

Melt butter, add flour to thicken. Add other ingredients and continue to cook on medium-low, but don't boil. It will be really thick at first and may need a little more cream to thin down. Serve over fettuccine pasta. Then add grilled fish or chicken if you like.