Saute 1 tablespoon finely chopped onion in 1 tablespoon peanut oil until soft.
Add 1 cup white wine and l TBS lemon juice. Reduce by half.
Add 3/4 pound bay scallops and poach until firm, about 1 minute.
Remove from heat and stir in 4 ounces herbed cream cheese until smooth.
Season to taste with salt and white pepper.
Add 2 teaspoons chopped parsley and toss with hot pasta.
