| | Directions | | Cook pasta as directed on package. Drain, place in large serving bowl. 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. Stir in cream and oregano. Bring just to a boil. Add to hot pasta in bowl; toss gently to mix. Sprinkle with cheese. Makes 4 (1 1/2-cup) servings. |
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| Ingredients | | - |  | 8 ounces uncooked angel hair pasta (capellini) |
| - | | 2 tablespoons olive oil |
| - | | 3/4 pound fresh or frozen scallops, thawed, drained |
| - | | 2 tomatoes, peeled, seeded and diced (medium) |
| - | | 2 cloves garlic, minced |
| - | | 1/4 teaspoon salt |
| - | | 1/4 teaspoon freshly ground pepper |
| - | | 1 cup Whipping Cream |
| - | | 1 tablespoon chopped fresh oregano or 1 teaspoon dried oregano leaves |
| - | | 1 crumbled feta cheese (4 ounce 1 cup ) |
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