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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.'"
RECIPE RATING:
The reviewer gave this recipe 1 stars. This recipe average a 3 star rating.
Read Reviews (1)
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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