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Creamy Scallops with Angel Hair Pasta

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  • Prep 25 min
  • Total 0 min
  • Servings 4
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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.
By Betty Crocker Kitchens
Updated May 13, 2010
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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.

Tips from the Betty Crocker Kitchens

  • tip 1
    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.
  • tip 2
    If using large scallops, cut into halves or quarters. Be careful not to overcook scallops because they will become rubbery.
  • tip 3
    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

600 Calories, 33g Total Fat, 23g Protein, 53g Total Carbohydrate, 6g Sugars

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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