1 lb. fresh broccoli
1 lb. linguine or thin spaghetti
1 tsp. salt
1/4 tsp. pepper or more
1/2 c. butter
2 tsp. minced garlic (optional)
1 lb. scallops
1 tsp. salt
Freshly ground pepper
1/3 c. grated Parmesan cheese, fresh preferable

Cut broccoli into floweretts and 1/4 inch slices. Blanch in boiling water 2-3 minutes. Drain well. Rinse in cold water and set aside.

Cook linguine according to directions on package. Toss with salt, pepper and 1/4 cup butter. Cover and keep linguine warm while preparing scallops and broccoli.

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

Shrimp may be substituted for scallops.