A delightful pasta dish combining tender scallops, fresh broccoli, and a creamy garlic butter sauce.
Prepare the broccoli by cutting it into small florets.
Cutting the broccoli into uniform pieces ensures even cooking.
Blanch the broccoli in boiling salted water for 2 minutes, then drain and rinse under cold water.
Rinsing under cold water stops the cooking process and keeps the broccoli vibrant green.
Cook the linguine in a large pot of boiling salted water until al dente. Drain and set aside.
Reserve a cup of pasta water to adjust the sauce consistency later if needed.
In a skillet, melt half of the butter over medium heat and sauté the garlic until fragrant.
Be careful not to burn the garlic as it can turn bitter.
Add the scallops to the skillet, season with salt and pepper, and cook until opaque.
Ensure the scallops are dry before cooking to get a nice sear.
Add the blanched broccoli to the skillet and stir to combine.
Toss gently to avoid breaking the broccoli florets.
Pour in the cream and the remaining butter, stirring to create a sauce.
Simmer the sauce gently to thicken it slightly.
Add the cooked linguine to the skillet and toss to coat in the sauce.
Use tongs to toss the pasta evenly in the sauce.
Serve the pasta topped with grated parmesan cheese.
Serve immediately for the best flavor and texture.
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