Linguine With Broccoli and Bay Scallops

Linguine With Broccoli and Bay Scallops

Time: 40 mins

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.