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1
If bay scallops are used, leave them whole.
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2
If sea scallops are used, cut them into quarters.
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3
Cut the broccoli into florets.
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4
Peel the stems and cut each lengthwise into quarters.
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5
There should be about 4 cups of flowerets and stems.
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6
Drop the broccoli into boiling salted water and when the water returns to the boil cook exactly 1 minute.
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7
Drain.
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8
Cut away the outer thick portion of the tomatoes and cut the pieces into lengthwise strips, each about 1/4-inch thick.
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9
There should be about 2 cups.
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10
Chop the inner portion of the tomatoes with their seeds.
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11
There should be about 3/4 cup.
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12
Cut the mushrooms into thin slices.
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13
There should be about 3 cups.
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14
Heat the water to make it ready for the linguine when it is added.
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15
Heat the olive oil in a skillet and add the mushrooms.
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16
Cook, stirring, about 3 minutes.
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17
Add the shallots and stir.
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18
Add the chopped inner portion of tomatoes, the red pepper flakes, salt and pepper.
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19
Cook, stirring, about 1 minute and add the cream.
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20
Bring to the boil and add the scallops.
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21
Cook 30 seconds and add the parboiled broccoli pieces.
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22
Add the tomato strips and stir.
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23
Meanwhile, when the water is boiling, add the linguine.
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24
If fresh pasta is used, it will require about 1 to 1 1/2 minutes of cooking time.
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25
If dried pasta is used, cook it to the desired degree of doneness, about 7 to 9 minutes.
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26
Drain the pasta and return it to the kettle in which it cooked.
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27
Pour the scallop and broccoli sauce over the pasta.
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28
Add the butter and basil and blend gently but well.
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29
Serve immediately.
