Lorelei Scallop Scampi

In a large skillet, melt margarine over medium heat and sauté garlic and onion until translucent. Add wine, salt, pepper and ¼ cup of the cheese. Stir in the chicken broth and scallops. Increase heat to a boil and gently boil 7 to 8 minutes. Meanwhile, bring a large pot of lightly salted water to a boil. Add pasta and cook 8-10 minutes or until al dente; drain. Reduce heat under sauce, add parsley. Place sauce over cooked pasta or stir pasta into sauce. Sprinkle with remaining ¼ cup of cheese. Serve hot.