13317 Serves 4. Wed Aug 06 08:28:37 -0700 2008 Tue Feb 03 05:31:17 -0800 2009 Licensed http://www.chow.com/recipes/13317 Tue, 03 Feb 2009 13:31:17 GMT

Place scallops in a bowl, add the milk, and set aside.

Put tomatoes in a 9-inch skillet and bring to a boil. Set a sieve over a bowl and pour in the tomatoes. Drain for 5 minutes. Put the drained juice into a saucepan and reduce by half. Add the tomato pulp, bay leaf, salt, and pepper and simmer 3 minutes.

Drain the scallops and toss in the flour. Heat the oil in a 9-inch skillet until very hot and saute the scallops until golden. It is more important not to overcook the scallops than to brown them. Add the scallops to the tomato sauce.

In a small skillet, saute the garlic in the butter until golden, but not burned. Combine the noodles, scallops, and tomato sauce. Pour the garlic butter and parsley over all and serve.

The tomato sauce and the garlic butter can be made the night before.

]]> http://www.chow.com Terence Janericco 50 Main 1 pint scallops

]]> ¼ cup milk

]]> 1½ pounds tomatoes, peeled, seeded, and chopped

]]> 1 bay leaf

]]> salt and pepper to taste

]]> ¾ cup flour

]]> ½ cup olive oil

]]> 1 tablespoon minced garlic

]]> 3 tablespoons butter

]]> ½ pound spinach noodles, cooked

]]> 2 tablespoons minced parsley

]]>