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Add a photoServings: 12
Ingredients
- 1 pound bay scallops
- 1/4 c. lowfat milk
- 1 1/2 pound red ripe tomatoes or possibly crushed (3 c.)
- 1 bay leaf
- 3/4 c. flour
- 1 c. oil (vegetable or possibly olive)
- 1 pound spinach noodles
- 3 T butter
- 1 T chopped garlic
- 2 T minced fresh parsley
- Salt & pepper
Directions
- Put the scallops in a bowl with lowfat milk. Set aside. Put crushed tomatoes in large frying pan and heat. Add in bay leaf, salt and pepper to taste. Set aside. Drain scallops, toss them in flour.In a medium frying pan, add in oil, when oil is very hot add in scallops a couple at a time, brown. Remove with a slotted spoon, add in to tomato sauce. In a small frying pan, add in butter and garlic, cook briefly.
- Cook noodles, drain. Put in large platter. Add in sauce and scallops. Top with butter and garlic sauce. Toss well. Sprinkle with parsley and salt. Serves 6.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 160g | |
| Recipe makes 12 servings | |
| Calories 388 | |
| Calories from Fat 188 | 48% |
| Total Fat 21.39g | 27% |
| Saturated Fat 2.45g | 10% |
| Trans Fat 0.47g | |
| Cholesterol 51mg | 17% |
| Sodium 100mg | 4% |
| Potassium 398mg | 11% |
| Total Carbs 36.04g | 10% |
| Dietary Fiber 3.5g | 12% |
| Sugars 1.65g | 1% |
| Protein 13.35g | 21% |
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