Cook linguine while you make this!
Rinse (and thaw if frozen) 1 1/2 pounds shrimp and/or sea scallops. Set aside.
Melt 1/3 cup butter in a large skillet over medium heat.
Cook 4 Tablespoons minced garlic and 1/2 cup chopped sweet onions until softened but not browned.
Add 1/4 cup dry white wine, 2 Tablespoons fresh lemon juice, and shrimp/scallops.
Cook until shrimp are pink and firm and scallops are white and firm. (about 2 minutes each side)
You can use cooked shrimp, but add it after the scallops are almost done.
Add chopped parsley, salt, and pepper before serving over linguine.
