1 box linguini
1 1/2 lb. sea scallops (sliced in half if necessary)
1 lb. broccoli florets
1 lb. sliced fresh mushrooms
1 tbsp. olive oil
3 tbsp. butter
1/4 c. chopped fresh onions
5 cloves fresh garlic, chopped
1/4 c. chopped fresh parsley
Salt & pepper to taste

Cook linguini according to package directions. Drop florets into boiling water; return to boil and cook 1 minute. Drain. Heat oil and butter in large frying pan. Add mushrooms, onions, garlic and parsley; saute on low heat until the onions are tender. Add the scallops, salt and pepper; saute again for about 45 seconds or until scallops are tender, then add the florets. Place pasta in a large serving bowl and add scallop mixture. Toss gently and serve.