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Scallops with Spinach Noodles

SUBMITTED BY: Audrey Thibodeau

"Audrey Thibodeau of Gilbert, Arizona writes, 'This delightful dish lets the delicate taste of the scallops come through.'"
PREP TIME  10 Min
COOK TIME  20 Min
READY IN  30 Min

SERVINGS

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Servings
 

INGREDIENTS

  • 1 pound bay scallops
  • 1/4 cup milk
  • 3 tomatoes, peeled and diced
  • 1 bay leaf
  • 1/4 teaspoon salt
  • Dash pepper
  • 8 ounces dry spinach noodles
  • 3/4 cup all-purpose flour
  • 2 garlic cloves, minced
  • 3 tablespoons butter or margarine
  • 2 tablespoons minced fresh parsley

DIRECTIONS

  1. Place scallops and milk in a bowl; set aside. In a saucepan, simmer tomatoes for 3 minutes. Remove tomatoes with a slotted spoon and set aside. Bring tomato liquid to a boil; cook, uncovered, until liquid is reduced by half. Add bay leaf, salt, pepper and tomatoes; set aside. Cook noodles according to package directions.
  2. Meanwhile, drain scallops; pat with paper towels until dry. Lightly coat scallops in flour. In a large skillet, cook scallops and garlic in butter until scallops are opaque, about 4 minutes. Discard bay leaf from tomato sauce; add to scallops. Drain noodles; toss with scallops. Sprinkle with parsley.
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REVIEWS

The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 25, 2007 by mamichulo24
This recipe wasn't bad if you are in the mood for something quick and light. I had to add a... MORE


 
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