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Ingredients
- 2 tsp extra virgin olive oil
- 2 x cloves garlic chopped
- 1 c. tomatoes seeded, finely diced
- 1 1/2 c. evaporated skim lowfat milk
- 1 tsp marjoram fresh grnd pepper
- 3/4 lb sea scallops
- 6 c. cooked angel hair pasta
Directions
- Prep: 10 minutes, Cook: 10 minutes.
- In a skillet over medium high heat, heat the oil. Add in the garlic and saute/fry for 30 seconds. Add in the tomato and saute/fry for 2 min. Add in the evaporated lowfat milk and stir constantly over medium heat till thickened. Add in the marjoram and pepper. Add in the scallops and cook for 2 min till the scallops turn opaque. Pour the sauce over the angel hair pasta and serve.
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