Scallops With Spinach Noodles

1. 1

   Place scallops and milk in a bowl; set aside.

2. 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. 3

   Meanwhile, drain scallops; pat with paper towels until dry. Lightly coat scallops in flour.

4. 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.

* Per serving · 4 servings · Values may vary.

No additional tips available.