Step 1

Bring a large pot of salted water to a boil.

Step 2

Add linguine and cook according to package directions until al dente.

Step 3

Drain and toss with 1 tablespoon of the oil; set aside and keep warm.

Step 4

Meanwhile, heat remaining 1 tablespoon oil in a large skillet over medium-high heat.

Step 5

Add onion and garlic and cook, stirring frequently, until onion is softened, about 5 minutes.

Step 6

Add scallops, salt and pepper and cook, stirring, for 2 minutes more.

Step 7

Stir in wine and mustard; simmer until scallops are cooked through and some liquid has evaporated, about 3 minutes.

Step 8

Remove from heat and stir in parsley. Transfer reserved linguine to a platter and top with scallops and sauce.