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Pan Roasted Shrimp And Scallops With Creamy Spinach Feta Sauce Over Farfalle

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1 medium onion (5 - 6 ounces), peeled, cut into 1-inch pieces

1 clove garlic, peeled

1 teaspoon oregano

1-1/2 tablespoons extra virgin olive oil

1 10-ounce package frozen chopped spinach, thawed, squeezed dry

3/4 cup fat free evaporated milk

3/4 cup chicken stock

4 ounces feta cheese, crumbled

1 tablespoon fresh lemon juice

12 ounces farfalle pasta

1 tablespoon unsalted butter

8 ounces extra large shrimp, peeled and deveined

8 ounces sea scallops, tough "foot" removed

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