Scallops With Spinach Noodles

• 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

1. Place scallops and milk in a bowl; set aside.
2. 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.
3. Meanwhile, drain scallops; pat with paper towels until dry. Lightly coat scallops in flour.
4. In a large skillet, cook scallops and garlic in butter until scallops are opaque, about 4 minutes. Discard bay leaf; add to scallops. Drain noodles; toss with scallops. Sprinkle with parsley.

bay scallops, milk, tomatoes, bay leaf, salt, pepper, noodles, flour, garlic, butter, parsley

Taken from www.tasteofhome.com/recipes/scallops-with-spinach-noodles/ (may not work)