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.

• Ready In: 40 mins
• Serves: 4

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)

Directions

1. Peel broccoli stems and cut into 1/4 inch thick slices.
2. Blanch broccoli in boiling salted water, drain and refresh under cold water, drain and set aside.
3. Cook linguine til al dente in a large pot of boiling water. Drain well and toss with 1/4 cup butter.
4. Heat remaining 1/2 cup butter in a large skillet.
5. Add garlic and saute till softened.
6. Add scallops, salt and pepper.
7. Saute 3 minutes or till scallops are opaque.
8. Add broccoli and heat 1 minute.
9. Add pasta and heat through.
10. Add cheese and serve at once.