| 2 teaspoon | Olive oil |
| 2 cloves | Garlic, minced |
| 1 cup | Tomatoes, seeded, finely diced |
| 1-1/2 cups | Evaporated skim milk |
| 1 teaspoon | Marjoram |
| | Fresh ground pepper |
| 3/4 pound | Sea scallops |
| 4-1/4 cups | Cooked angel hair pasta |
In a skillet over medium high heat, heat the oil. Add the garlic and sauté for 30 seconds. Add the tomato and sauté 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.