Linguine With Broccoli and Bay Scallops

• broccoli florets, and stems↗4 cups
• dried linguine (or 3/4 lb fresh)↗1⁄2 lb
• butter↗3⁄4 cup
• garlic↗2 teaspoons

  minced

• bay scallop↗1 lb
• salt (or to taste)↗1 teaspoon
• pepper↗1 teaspoon
• parmesan cheese (or more)↗2⁄3 cup

Step-by-step instructions

1. 1

   Peel broccoli stems and cut into 1/4 inch thick slices.

2. 2

   Blanch broccoli in boiling salted water, drain and refresh under cold water, drain and set aside.

3. 3

   Cook linguine til al dente in a large pot of boiling water. Drain well and toss with 1/4 cup butter.

4. 4

   Heat remaining 1/2 cup butter in a large skillet.

5. 5

   Add garlic and saute till softened.

6. 6

   Add scallops, salt and pepper.

7. 7

   Saute 3 minutes or till scallops are opaque.

8. 8

   Add broccoli and heat 1 minute.

9. 9

   Add pasta and heat through.

10. 10

    Add cheese and serve at once.