1 lb. linguine, cooked al dente
1 head broccoli, chopped bite size
1/2 to 1 lb. sm. bay scallops (reserve liquid)
1 sm. onion, chopped or minced
1/2 tsp. dried basil
1/2 to 1 c. chopped fresh parsley
1/2 tsp. dried oregano
1/2 c. olive oil or corn oil
3/4 stick butter
3-6 lg. cloves garlic, crushed
1/8 tsp. crushed red pepper flakes (optional)

Steam or microwave broccoli until tender, but still firm, set aside.

In a jar, mix scallop liquid, a little milk and some flour. Shake until smooth. Heat oil over low heat in a large (at least 12 inch) saute pan. Add garlic and onion, saute lightly. DO NOT BROWN. Add butter and let melt. Add broccoli, stir often, cook 5 minutes.

Add crushed pepper and parsley. Cook 2 minutes. Add basil and oregano. Add scallops, cook and stir for 5 minutes. Remove from heat. Add some of the flour mixture slowly while stirring to thicken slightly. Serve over linguine with grated Romano or Parmesan cheese.