Ingredients

Instructions

  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.