TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 5 servings


  • 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

Nutritional Facts

1-1/2 cups: 397 calories, 10g fat (5g saturated fat), 50mg cholesterol, 366mg sodium, 54g carbohydrate (5g sugars, 4g fiber), 25g protein.


  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.
Originally published as Scallops with Spinach Noodles in Taste of Home December/January 2000, p18

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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