1 tsp. salt
1/4 tsp. pepper
1 lb. linguini
1 head broccoli
1/3 c. grated Parmesan cheese
1/2 c. butter
1 lb. scallops
2 tsp. minced garlic

Cut broccoli into flowerets and blanche in boiling salted water for 2 minutes. Drain and refresh under cold running water set aside. Cook linguini all dente, drain well. toss with salt, pepper and 1/4 cup butter. Cover and keep warm. Heat remaining butter until hot, add garlic and broccoli and heat through. Add scallops, salt and pepper saute 3 minutes. Spoon seafood mixture over linguini and sprinkle with cheese. Makes 4 to 5 servings.