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Creamy Scallops with Angel Hair Pasta Recipe

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 )
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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