In a large skillet, melt butter (or olive oil) over medium heat and sauté garlic and onion until translucent. Add wine, salt, ground black pepper and half the cheese.
Add scallops and the chicken broth; increase the heat, and boil rapidly for 7 to 8 minutes. Do not overcook.
Meanwhile, bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to10 minutes or until al dente; drain.
Reduce heat for scallop mixture and add parsley; place sauce on top of linguine. Sprinkle with remaining cheese; serve.