Email to Kenneth W. 'Grandpa' Scott      

Recipe Categories: KScott's HOME PAGEAPPETIZERS BEVERAGES BREAD BREAKFAST CAKESandPIES CANDY CASSEROLES COOKIES DESSERTS EGGS FISHandSEAFOOD JAMSandJELLIES MEATS Oriental PASTA PIZZA RICE SALADandDRESSING SANDWICHES SAUCES SNACKS SOUPSandSTEWS VEGETABLES

Scallops With Spinach Noodles




Source of Recipe


Ken


Recipe Introduction


This delightful dish lets the delicate taste of the scallops come through. This is a must try recipe.


List of 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 Spinach Noodles
3/4 Cup All-Purpose Flour
2 Garlic Cloves, Minced
3 Tablespoons Butter
2 Tablespoons Minced Fresh Parsley

Recipe



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. Yields 5 servings.