Creamy Scallops with Angel Hair Pasta

Photo by Gail M.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 8

    oz uncooked angel hair pasta, cook according to pkg + drain

  • 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

  • 1

    cup crumbled feta cheese

Directions

Place cooked pasta in large serving bowl; set aside. 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.

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