Creamy Scallops with Angel Hair Pasta

 


Ingredients

  • 8
    oz. uncooked angel hair pasta (capellini)
  • 2
    tablespoons olive oil
  • 3/4
    lb. fresh or frozen small scallops, thawed, drained
  • 2
    medium tomatoes, peeled, seeded and diced
  • 2
    garlic cloves, minced
  • 1/4
    teaspoon salt
  • 1/4
    teaspoon freshly ground black pepper
  • 1
    cup whipping cream
  • 1
    tablespoon chopped fresh oregano or 1 teaspoon dried oregano leaves
  • 4
    oz. (1 cup) crumbled feta cheese

  • Steps

1 Cook pasta as directed on package. Drain; place in large serving bowl.

    2 Meanwhile, heat oil in large skillet over medium-high heat until hot. Add scallops, tomatoes and garlic; sprinkle with salt and pepper. Cook about 2 minutes or just until surface of scallops turns opaque, stirring occasionally.

      3 Stir in cream and oregano. Bring just to a boil. Add to hot pasta in bowl; toss gently to mix. Sprinkle with cheese. If desired, garnish each serving with sprig of fresh oregano.

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