SCALLOPS in FETA CREAM SAUCE

The delicate sweetness of the scallops and the zesty flavor of the pasta are perfect partners in this entree.

1/2 cup flour
3/8 teaspoon cayenne
1/4 teaspoon dried cilantro
Pinch of salt and freshly ground pepper
1 pound bay scallops
6 tablespoons butter
2 garlic cloves, finely minced
1/2 cup fresh cilantro leaves, loosely packed
2 cups whipping cream
3 ounces feta cheese, crumbled
1 recipe Jalapeno Pasta, cooked

Combine the flour, cayenne, dried cilantro, salt, and pepper. Lightly dredge the scallops in the flour mixture, shaking off any excess. Melt 2 tablespoons of the butter in a heavy skillet over medium heat. Add 1/4 teaspoon of the garlic and 1/2 of the scallops to the melted butter. Saute 3 minutes. Remove to a heated platter. Add an additional 2 tablespoons butter, 1/4 teaspoon garlic, and the remaining scallops to the skillet and saute 3 minutes. Remove to the heated platter.
In the same skillet melt the remaining 2 tablespoons butter and add the remaining garlic. Cook 2 minutes, stirring constantly. Do not let the garlic brown. Add the fresh cilantro leaves and toss to coat. Add the whipping cream. Increase the heat. Reduce liquid until the cream starts to thicken. Add the feta cheese and stir until melted. Return the scallops and any accumulated juices to the skillet and cook just long enough to heat through.
Toss a small amount of the sauce with the cooked pasta. Arrange the pasta on 4 serving plates. Top each with an equal amount of the scallops and sauce.
Serves 4.