4 c. broccoli flowerettes and stems
3/4 lb. fresh linguini (1/2 lb. dried)
3/4 c. butter
2 tsp. minced garlic
1 lb. bay scallops
2 tsp. salt
1 tsp. pepper
2/3 c. grated Parmesan cheese

Peel broccoli stems and cut into 1/4 inch thick slices. Blanch broccoli; drain. Refresh under cold water; drain and set aside. Cook linguini until al dente. Drain well and toss with 1/4 cup butter. Heat remaining garlic and saute until softened. Add the scallops, salt, and pepper. Saute 3 minutes or until scallops are opaque. Add the broccoli and heat 1 minute. Add the pasta; toss well and heat through. Add the cheese; toss again and serve at once.