Scallops with Spinach Noodles |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 5 |
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Audrey Thibodeau of Gilbert, Arizona writes, This delightful dish lets the delicate taste of the scallops come through. 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 king arthur unbleached all-purpose flour |
2 garlic cloves, minced |
3 tablespoons butter |
2 tablespoons minced fresh parsley |
Directions:
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. Yield: 5 servings.
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