Farfale with Scallops, Capers and Feta

I love this dish.  WE love this dish.  I had something like it when I was in Baton Rouge, LA and had to make it for myself and the mister.  It is a very easy dish to make, but be warned, it is rich, so you might not want to make the mistake we made by serving ourselves each a heaping plateful for dinner.  It's a great spoil thy selves or date night dish!!  You can also sub the scallops with fresh shrimp, yes, get the uncooked ones, large in size (or extra large-better even) and then halve them before cooking---Magnificent!

Yes, I had a few stray shrimp that I threw in there too, but doesn't this look good?!!

Ingredients:
1 # bay scallops
1 T capers
1 medium sized bulb of garlic
5-6 oz. chunk feta*
1 1/3 C farfale (bowtie) noodles
1 stick (8 T) margarine--I used light b/c I was feeling guilty about 2 heavy meals in a row.
Fresh ground pepper to taste


*Do NOT get the pre-crumbled kind, you will be sorely disappointed, get the kind that is still solid with a bit of brine in it for moisture.


Method:
In a pot start the water to boil for the pasta, while waiting:
Slice medium-thin or chop coarsely all cloves of the bulb of garlic.
In a large skillet with 3 T. margarine, cook these on low heat.
Slice and cube the feta into about pea sized pieces.
By now you should add the pasta, cooking as directed by the package.
To the skillet, add 3 more T. margarine and the seafood to the garlic, cooking on med. heat until the scallops (or shrimp) turn opaque, approx. 3-4 mins. but depending on heat.
Add the capers and the feta, gently toss with black pepper, cover, and remove from heat.
Drain the pasta.
Add remaining 2 T margarine to the boiling pan (after drained), melt, and toss the pasta to coat.
Plating-pasta bed then scallops, use all of the sauce to drizzle.  Fin! 
Enjoy!


(Makes 2 heaping plates-quite big portions)