Back to Scallops with Spinach Noodles

Print Options

 
 
 
 

Card Sizes

 
 
 
 Print

Scallops with Spinach Noodles Recipe

Audrey Thibodeau of Gilbert, Arizona writes, "This delightful dish lets the delicate taste of the scallops come through."
TOTAL TIME: Prep/Total Time: 30 min. YIELD:5 servings

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 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.

Nutritional Facts

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

Reviews for Scallops with Spinach Noodles

Loading Image

Wine Pairings

Full-Bodied White Wine

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