Linguine With Scallops - broccoli

Method

• If bay scallops are used, leave them whole.
• If sea scallops are used, cut them into quarters.
• Cut the broccoli into florets.
• Peel the stems and cut each lengthwise into quarters.
• There should be about 4 cups of flowerets and stems.
• Drop the broccoli into boiling salted water and when the water returns to the boil cook exactly 1 minute.
• Drain.
• Cut away the outer thick portion of the tomatoes and cut the pieces into lengthwise strips, each about 1/4-inch thick.
• There should be about 2 cups.
• Chop the inner portion of the tomatoes with their seeds.
• There should be about 3/4 cup.
• Cut the mushrooms into thin slices.
• There should be about 3 cups.
• Heat the water to make it ready for the linguine when it is added.
• Heat the olive oil in a skillet and add the mushrooms.
• Cook, stirring, about 3 minutes.
• Add the shallots and stir.
• Add the chopped inner portion of tomatoes, the red pepper flakes, salt and pepper.
• Cook, stirring, about 1 minute and add the cream.
• Bring to the boil and add the scallops.
• Cook 30 seconds and add the parboiled broccoli pieces.
• Add the tomato strips and stir.
• Meanwhile, when the water is boiling, add the linguine.
• If fresh pasta is used, it will require about 1 to 1 1/2 minutes of cooking time.
• If dried pasta is used, cook it to the desired degree of doneness, about 7 to 9 minutes.
• Drain the pasta and return it to the kettle in which it cooked.
• Pour the scallop and broccoli sauce over the pasta.
• Add the butter and basil and blend gently but well.
• Serve immediately.