Scallops with Spinach Noodles

This is a very tasty colorful dish which I adapted from a recipe from Taste of Home Magazine. Shrimp can be substituted for scallops.

• Ready In: 55 mins
• Serves: 1

Ingredients

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

Directions

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.