Creamy Scallops with Angel Hair Pasta Recipe

Name: Creamy Scallops with Angel Hair Pasta
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 4 servings
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

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

PREP TIME 25m	COOK TIME 10m	TOTAL TIME 35m
YIELD 4 servings

Instructions

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. If desired, garnish each serving with sprig of fresh oregano.