Creamy Scallops with Angel Hair Pasta

Add a sweet and delicate shellfish to a creamy tomato-herb sauce for an exquisite pasta dish, topped with crumbled feta.

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Servings 4

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4 Ratings

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ingredients 10
Prep Time 25 min
Total Time 0 min

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

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Directions

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

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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.