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Creamy Scallops with Angel Hair Pasta


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Rate this recipe 4.6/5 (7 Votes)


  • 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


Servings 4


Step 1

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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