Add a sweet and delicate shellfish to a creamy tomato-herb sauce for an exquisite pasta dish, topped with crumbled feta.
oz. uncooked angel hair pasta (capellini)
tablespoons olive oil
lb. fresh or frozen small scallops, thawed, drained
medium tomatoes, peeled, seeded and diced
garlic cloves, minced
teaspoon freshly ground black pepper
cup whipping cream
tablespoon chopped fresh oregano or 1 teaspoon dried oregano leaves
oz. (1 cup) crumbled feta cheese
Cook pasta as directed on package. Drain; place in large serving bowl.
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.
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.
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 PER SERVING
Serving Size: 1 1/2 Cups
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
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.