Blanch broccoli florets for 2 minutes in boiling,
salted water, then drain and refresh in cold water.
Cook linguine until al dente, then drain and toss
with butter and salt and pepper to taste. Cover and
keep warm.
Heat 1/4 cup butter. Saute the garlic, and then add
the broccoli until heated through. Add the bay
scallops and salt and pepper to taste. Cook about
3-4 minutes.
Spoon over the pasta and sprinkle with the grated
parm.