Creamy Scallops with Angel Hair Pasta

OK, first let's get the fact that this is really rich and loaded with calories out on the table. Oh yeah, this one is definitely not an everyday dish but it is so good, so luscious and so worth being in your recipe file for special occasions. So save this recipe for a special occasion and enjoy it then go back to healthier fare the rest of the week.

One thing I have noticed about cooking with scallops is that sometimes they seem to give off a lot more liquid into the pan than other times. I am not going to try to figure out why and explain it to you. Instead I will tell you how to deal with it. If you do find that your scallops are really wet and you end up with a lot of sauce use a slotted spoon and remove the scallops from the pan and let them join the pasta in the serving bowl while you cook the sauce down a bit. One of the worst things you could do to this dish is over cook the scallops. They are very delicate but will turn to little wads of rubber if you overcook them.

Don't be concerned about them getting cold sitting there waiting the sauce will warm them up just fine when you pour it over them and toss them and the pasta in it.

I do use a white wine in this sauce my preference for this dish is a nice chardonnay. It doesn't have to be very expensive to be good either. If you are going to serve wine with the dish I would recommend the same bottle of chardonnay to with it. It will stand up to the richness of the dish just fine. If you don't want to add the wine just leave it out no problem I just add it because I like the added layer of flavor it gives.

 

Creamy Scallops with Angel Hair Pasta

8 oz angel hair pasta

2 Tablespoons olive oil

¾ pound small scallops (fresh or thawed)

2 medium tomatoes, peeled and seeded

2 cloves garlic, finely minced

¼ teaspoon salt

¼ teaspoon freshly ground pepper

½ cup white wine

1 cup heavy cream

1 Tablespoon chopped fresh oregano

4 oz crumbled feta cheese

Cook the pasta as directed on the package. When cooked drain well and reserve in a large bowl.

While the pasta is cooking heat the oil in a large skillet then add scallops, tomatoes and garlic. Cook over medium heat until the scallops just begin to turn opaque. Add the wine and cook to reduce. (If the scallops cook before the sauce reduces to about half remove the scallops and add them to the pasta in the bowl)

When the sauce has reduced to about half add the cream and oregano and heat through (just to bubbling)

Pour sauce over pasta and toss. Add the feta cheese and toss again