Cook linguine according to package directions. Meanwhile, in a skillet, saute onion in butter over medium heat for 2-3 minutes or until golden. Add the scallops, lemon-pepper and pepper. Cook and stir for 4-5 minutes or until scallops are firm and opaque.
Add the lemon juice; cook 1 minute longer. Drain the linguine; toss the scallop mixture. Sprinkle with parsley. Yield: 2 servings.