Bring a large saucepan of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Melt butter in a large non-stick frypan over medium-high heat. Stir in onions and garlic then cook for 1 minute. Add prawns and scallops stirring to combine; cook 3 minutes more. Reduce heat to medium-low.
Pour milk, salt and pepper into a saucepan and bring to a simmer stirring constantly. Do not boil. Gradually sprinkle 1/2 cup Parmesan cheese over seafood mixture and continue stirring another minute. Remove from heat.
Toss cooked pasta into the saucepan coating thoroughly. Sprinkle with remaining Parmesan cheese and serve.
I loved this recipe. Easy to change. Added half cup of white wine instead of milk, a chicken stock cube and some chilli flakes. A handful of grated cheese to thicken. Topped with a grilled jumbo prawn peeled with head and tail on and a sprinkle of parmesan and shallots. Impressed my girl! - 27 Apr 2016