if scallops are large, cut into halves. Cook and stir onions in margarine in 10-inch skillet over medium-high heat until tender. Stir in scallops an salt. Cook, stirring frequently, until scallops are white, 3 to 4 minutes.

mix wine and cornstarch; stir into scallop mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute; reduce heat to medium. Stir in whipping cream. Heat until hot, 1 to 2 minutes. Toss noodles and cheese. Spoon scallop mixture over noodles. Serve with freshly ground pepper if desired.