4 c. broccoli flowerets & stems (sliced 1/4" thick)
3/4 lb. fresh linguini or 1/2 lb. dried
3/4 c. butter (can use 1/2 c. also)
2 tsp. minced garlic
1 lb. bay scallops
2 tsp. salt
1 tsp. pepper
2/3 c. grated Parmesan cheese or more to taste

Peel broccoli stems and cut into 1/4 inch thick slices. Blanch broccoli in boiling salted water, drain, refresh under cold water, drain and set aside.

Cook the linguini until al dente in a large pot of boiling salted water. Drain well and toss with 1/4 cup of the butter.

Heat remaining 1/2 cup of butter in large skillet. Add the garlic and saute until softened. Add the scallops, salt and pepper. Saute 3 minutes or until opaque. Add the broccoli and heat 1 minute. Add the pasta and heat through. Add the cheese and serve at once.