1 lb. bay scallops
1/4 c. milk
1 1/2 lb. red ripe tomatoes or crushed (3 c.)
1 bay leaf
3/4 c. flour
1 c. oil (vegetable or olive)
1 lb. spinach noodles
3 tbsp. butter
1 tbsp. minced garlic
2 tbsp. chopped fresh parsley
Salt & pepper

Put the scallops in a bowl with milk. Set aside. Put crushed tomatoes in large skillet and heat. Add bay leaf, salt and pepper to taste. Set aside. Drain scallops, toss them in flour.

In a medium skillet, add oil, when oil is very hot add scallops a few at a time, brown. Remove with a slotted spoon, add to tomato sauce. In a small skillet, add butter and garlic, cook briefly.

Cook noodles, drain. Put in large platter. Add sauce and scallops. Top with butter and garlic sauce. Toss well. Sprinkle with parsley and salt. Serves 6.