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Bring a large pot of salted water to a boil. Add linguine and cook according to package directions until al dente. Drain and toss with 1 tablespoon of the oil; set aside and keep warm.
Meanwhile, heat remaining 1 tablespoon oil in a large skillet over medium-high heat. Add onion and garlic and cook, stirring frequently, until onion is softened, about 5 minutes. Add scallops, salt and pepper and cook, stirring, for 2 minutes more. Stir in wine and mustard; simmer until scallops are cooked through and some liquid has evaporated, about 3 minutes. Remove from heat and stir in parsley. Transfer reserved linguine to a platter and top with scallops and sauce.