Creamy Scallops with Angel Hair Pasta

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.

Prep Time

25

Minutes

Total Time

00

Minutes

Makes

4

(1

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
  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.
Makes 4 (1 1/2-cup) servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Ingredient Info
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.
Kitchen Tips
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:

1 Serving (1 1/2 Cups)
  • Calories 600
    • (Calories from Fat 295),
  • Total Fat 33g
    • (Saturated Fat 17g,),
  • Cholesterol 105mg;
  • Sodium 830mg;
  • Total Carbohydrate 53g
    • (Dietary Fiber 2g,
    • Sugars 6g),
  • Protein 23g;
Percent Daily Value*:
    Exchanges:
    • 3 1/2 Starch;
    • 2 Lean Meat;
    • 5 Fat;
    Carbohydrate Choices:
    • 3 1/2;
    *Percent Daily Values are based on a 2,000 calorie diet.