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Creamy Scallops with Angel Hair Pasta
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Prep Time:
25 minutes
Total Time:
Create a luxurious pasta dish by combining succulent shellfish with creamy tomato-herb sauce, finished with crumbled feta.
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
Instructions:
  • Prepare the pasta following the package instructions, then drain and transfer it to a large serving bowl.
  • Heat oil in a large skillet over medium-high heat until hot. Add scallops, tomatoes, and garlic. Sprinkle with salt and pepper. Cook for about 2 minutes until the surface of the scallops turns opaque, stirring occasionally.
  • Combine the cream and oregano in a pot and gently bring to a boil. Pour over the hot pasta in a bowl and toss lightly. Sprinkle with cheese and optionally decorate each serving with a sprig of fresh oregano.

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