1 lb. bay scallops
1/4 cup milk
1 1/2 lb red ripe tomatoes or 3 cups partly drained canned tomatoes
1 bay leaf
Salt and pepper
3/4 cup flour
1/2 cup peanut, vegetable or corn oil
1/2 lb spinach noodles
3 tbsp butter
1 tbsp finely minced garlic
2 tbsp finely chopped fresh parsley

2. If fresh tomatoes are used, peel them and cut into 1-in. cubes. There should be about 3 cups.

3. Put the tomatoes in a skillet and heat thoroughly. Place a sieve in a mixing bowl and pour the tomatoes into the sieve. Return the juice from the tomatoes to the skillet and cook down until reduced by half. Add the tomatoe pulp, bay leaf, and salt and pepper to taste. Set aside.

4. Drain the scallops well. Toss them in the flour.

5. Heat the oil in one large or 2 medium-size skillets. When the oil is very hot and almost smoking, add a few of the scallops. Cook over very high heat, shaking the skillet so the scallops brown evenly. As the scallops brown, add them to the tomato sauce.

6. Meanwhile, cook the noodles according to package directions and drain.

7. When all the scallops have been browned, add them to the tomato sauce.

8. Heat the butter in a clean skillet until it is nut brown. Add the garlic and cook briefly.

9. Combine the drained noodles, scallops in tomato sauce and garlic butter. Toss well. Sprinkle with the parsley and serve. 4 servings