Cook the linguine pasta according to the package instructions until al dente.

Add the broccoli florets to the boiling pasta 1 minute before draining.

In a large frying pan, heat 1 tablespoon of olive oil over medium heat.

Add the bay scallops and sauté, stirring frequently, until opaque, about 5 minutes.

Transfer the scallops to a plate and set aside.

In the same frying pan, add the remaining 3 tablespoons of olive oil.

Add the thinly sliced red peppers, frozen green beans, crushed garlic, salt, and pepper to taste.

Saute for about 5 minutes until the vegetables are tender yet still crisp.

Add the water and the reserved scallops to the pan.

Heat for 1 to 2 minutes.

Place the cooked linguine and broccoli in a serving dish.

Add the sautéed vegetables and scallops from the frying pan.

Toss to mix all ingredients evenly.

Sprinkle the chopped fresh basil, grated Parmesan cheese, and lemon zest over the linguine and scallop mixture.

Serve the spring linguine with seared scallops hot, garnished with additional Parmesan cheese and basil leaves if desired.