Linguine With Broccoli And Bay Scallops

An attractive and yummy combination from the frog commissary cookbook. though i've never tried it, this would probably work with shrimp as well.

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

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

Cook linguine til al dente in a large pot of boiling water.

Drain well and toss with 1 / 4 cup butter.

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

Add garlic and saute till softened.

Add scallops , salt and pepper.

Saute 3 minutes or till scallops are opaque.

Add broccoli and heat 1 minute.

Add pasta and heat through.

Add cheese and serve at once.

broccoli florets, linguine, butter, garlic, bay scallop, salt, pepper, parmesan cheese