1 lb. fresh broccoli
1 lb. linguine
1 tsp. salt
1/4 tsp. pepper
1/2 c. butter
2 tsp. minced garlic
1 lb. bay scallops
1 tsp. salt
1/4 tsp. pepper
1/3 c. freshly grated Parmesan cheese

Cut broccoli in florets and 1/4 inch slices. Blanch in boiling salted water 2 minutes. Drain well; refresh under cold running water; set aside. Cook linguine to al dente according to package directions; drain well. Toss with salt, pepper and 1/4 cup butter. Cover and keep warm while preparing scallops and broccoli.

Heat remaining 1/4 cup butter until very hot; add garlic and saute a bit, being careful not to burn. Add broccoli and heat through. Add scallops, salt and pepper; saute 3 minutes or until just done; immediately spoon seafood mixture over pasta and sprinkle with Parmesan cheese. Serve at once.

Preparation time: 30 minutes. Yields 4-5 servings.