Instructions: Prep: 10 min, Cook: 10 min.

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.

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