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- In a skillet over medium high heat, heat the oil.
- Add the garlic and saute for 30 seconds.
- Add the tomato and saute for 2 minutes.
- Add the evaporated milk and stir constantly over medium heat until thickened.
- Add the marjoram and pepper.
- Add the scallops and cook for 2 minutes until the scallops turn opaque.
- Pour the sauce over the angel hair pasta and serve.