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...."
INGREDIENTS
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8 oz. uncooked angel hair pasta (capellini)
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2 tablespoons olive oil
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3/4 lb. fresh or frozen small scallops, thawed, drained
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2 medium tomatoes, peeled, seeded and diced
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2 garlic cloves, minced
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1/4 teaspoon salt
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1/4 teaspoon freshly ground black pepper
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1 cup whipping cream
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1 tablespoon chopped fresh oregano or 1 teaspoon dried oregano leaves
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4 oz. (1 cup) crumbled feta cheese
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