Linguine With Broccoli And Bay Scallops - cooking recipe

Ingredients

4 cups broccoli florets, and stems
1/2 lb dried linguine (or 3/4 lb fresh)
3/4 cup butter
2 teaspoons garlic, minced
1 lb bay scallop
1 teaspoon salt (or to taste)
1 teaspoon pepper
2/3 cup parmesan cheese (or more)

Preparation

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.