Ingredients

• 10 ounces PHILADELPHIA COOKING CREME Savory Garlic
• 1 pound Frozen Scallops - should be about 14-16 scallops
• 4 ounces Butter
• 1 pound Your favorite frozen Stuffed Ravioli (I used Spinach & Feta)
• 1 tablespoon Capers or 1/4 cup Fresh Parmesan (depending on which you prefer)

Directions

1. Boil water for Frozen Filled Ravioli per directions on package. (The one that I prepared only had to boil for 5 minutes.) Drain and rinse. Set aside. You may toss with a pinch of salt & pepper at this time if you would like to keep from sticking. This is optional.
2. While pasta is boiling, melt 4 ounces of butter (this is one stick) in hot skillet. Place the one pound of scallops in hot butter and saute for about 6 to 7 minutes. If you're not sure if it's done, you can try cutting one open. It should look like it is just on the verge of losing its translucence on the inside. Add entire 10 ounce tub of PHILADELPHIA COOKING CREME Savory Garlic. Stir to blend with butter. This will only take a minute or so.
3. Toss the Savory Garlic Creamed Scallops over your pasta. Top with a few capers or Fresh Parmesan Cheese. I paired mine up with Broiled Asparagus and fresh Three Cheese Focaccia Bread from our local bakery. Enjoy