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Creamy Scallops with Angel Hair Pasta

(4)
  3 reviews
  • 25 min prep time
  • total time
  • 10 ingredients
  • 4 servings
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Add a sweet and delicate shellfish to a creamy tomato-herb sauce for an exquisite pasta dish, topped 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

Steps

  • 1 Cook pasta as directed on package. Drain; place in large serving bowl.
  • 2 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.
  • 3 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.
  • 1 Cook pasta as directed on package. Drain; place in large serving bowl.
  • 2 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.
  • 3 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.

Expert Tips

Feta is a crumbly, white, moist and tangy cheese. It hails from Greece, where it is a culinary star. Look for feta with the other cheeses - both in jars with brine and pre-crumbled.

If using large scallops, cut into halves or quarters. Be careful not to overcook scallops because they will become rubbery.

When a recipe calls for peeled and seeded tomatoes, cut out the core and score a cross in the rounded bottom of the tomato. Immerse in a pan of boiling water for 10 to 15 seconds, until the skins split. Transfer to a bowl of cold water with a slotted spoon. The skin will peel right off. To seed, cut in half crosswise and squeeze out seeds.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 1/2 Cups
Calories
600
Calories from Fat
295
% Daily Value
Total Fat
33g
51%
Saturated Fat
17g
85%
Cholesterol
105mg
35%
Sodium
830mg
35%
Total Carbohydrate
53g
18%
Dietary Fiber
2g
8%
Sugars
6g
6%
Protein
23g
23%
% Daily Value*:
Vitamin A
28%
28%
Vitamin C
10%
10%
Calcium
24%
24%
Iron
22%
22%
Exchanges:
3 1/2 Starch; 2 Lean Meat; 5 Fat;
Carbohydrate Choice
3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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