Creamy Scallops with Angel Hair Pasta

By moddie2bert

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

Preparation

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.