Bring a large pot of lightly salted water to a boil. Cook linguine until tender yet firm to bite, about 11 minutes; drain.

Heat a skillet over medium heat; cook and stir onion and bacon until the onion is tender and bacon is crisp, about 6 minutes.

Add scallops, garlic, red pepper flakes, black pepper, and salt; cook and stir until scallops are cooked through, about 1 minute.

Stir in wine and cook for 1 minute.

Remove the skillet from heat, stir parsley into the mixture, and top linguine with the scallop mixture.