Scallops with Spinach Noodles

• 1 lb bay scallop
• 14 cup milk
• 4 tomatoes, peeled and diced
• salt
• 1 dash pepper
• 3 cloves minced garlic
• 2 tablespoons fresh sliced basil
• 8 ounces spinach noodles
• 34 cup flour
• 3 tablespoons olive oil
• 2 tablespoons minced fresh parsley

1. Place scallops and milk in a bowl and set aside.
2. In a saucepan, saute garlic in a little olive oil, then add tomatoes, salt& pepper.
3. Cook until tomato liquid reduces.
4. Add basil and set aside.
5. Cook noodles according to package directions.
6. Drain scallops and pat with paper towels until dry.
7. Lightly salt and pepper scallops coat with flour.
8. In large skillet, cook scallops in olive oil until opaque, about 4 minutes, then add tomato sauce.
9. Drain noodles and toss with scallops.
10. Sprinkle with parsley.

bay scallop, milk, tomatoes, salt, pepper, garlic, basil, noodles, flour, olive oil, parsley

Taken from www.food.com/recipe/scallops-with-spinach-noodles-40036 (may not work)