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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.
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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.
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Nutrition Facts
Serving Size:1 1/2 Cups
Calories
600
Calories from Fat
295
Total Fat
33g
51%
Saturated Fat
17g
85%
Cholesterol
105mg
35%
Sodium
830mg
35%
Total Carbohydrate
53g
18%
Dietary Fiber
2g
8%
Sugars
6g
Protein
23g
% 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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