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Scallops with Spinach Noodles

By: Audrey Thibodeau

"Audrey Thibodeau of Gilbert, Arizona writes, 'This delightful dish lets the delicate taste of the scallops come through.'"

Rate/Review | Read Reviews (1)

Prep Time:
10 Min

Cook Time:
20 Min

Ready In:
30 Min

Servings (Help)

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Original Recipe Yield 5 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

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.
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.