Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         bay scallops
     1/4  cup           milk
   3      tablespoons   butter
   3      cups          tomatoes OR
   1 1/2                red ripe tomatoes
                        chopped onions
   1                    bay leaf
   1      tablespoon    minced garlic
   2      tablespoons   chopped italian parsley
                        salt and pepper to taste
     3/4  cup           flour
     1/2  cup           Olive oil
     1/2  pound         spinach noodles
   2      tablespoons   romano cheese

Preparation:

Put scallops in bowl and add milk. Set aside. Melt butter in a skillet. Saute onions ( you choose amount) garlic, parsley, bay leaf, tomatoes salt and pepper and heat thoroughly. Set aside. Drain scallops well. Toss the scallops in the flour. Heat oil in a skillet. When oil is hot, add the scallops a few at time. It is important that the scallops do not touch or they will not brown. Cook over heat shaking pan so that they brown evenly. Using a slotted spoon, transfer to another dish. Cook rest of scallops. Combine scallops and tomato mixture. Cook spinach fettuccine.. Combine noodles, scallops, tomato sauce. Toss well. Sprinkle with parsley and romano cheese