Try this !
1 pound linguine
2 teaspoons olive oil
1 cup thinly sliced red pepper
1 cup thinly slivered red onion
1 clove garlic, minced (½ teaspoon)
¾ pound bay scallops
½ cup white or rose wine, or ⅓ cup sweet vermouth
3 tablespoons Dijon mustard
¼ cup chopped parsley
Bring a large pot of salted water to a boil. Add the linguine.
While the linguine is cooking, heat the olive oil in a medium saute pan over medium-high heat.
Add the red pepper, red onion, and garlic. Saute, stirring often, until the vegetables are soft, for about 2 minutes.
Add the scallops and cook for 30 seconds.
Add the wine, and simmer for 1 to 2 minutes to reduce the liquid in the pan and concentrate the flavor.
Stir in the mustard and parsley, and heat through.
Be careful not to overcook the scallops.
Serve over the drained linguine.