Instructions: Place the scallops in a bowl and add the milk. Stir to coat and let stand briefly. Place the flour in a flat dish. Add salt and pepper; blend well.

Drain the scallops and dredge them in the flour mixture. Place the flour- coated scallops in a large sieve. Shake to remove any excess flour. Scatter the scallops onto a sheet of foil or wax paper so that they dont touch, or they may stick together the olive oil in a saucepan. Add the garlic, tomatoes, salt and pepper. Add the vinegar and bring to a sizzle. Simmer about 2 minutes. Heat the vegetable oil over high heat in a non-stick skillet large enough to hold the scallops in one layer. Add the scallops and cook, stirring, until lightly browned, about 4 minutes. Spoon equal portions of the scallops onto warm plates and pour some of the tomato sauce over each portion. Sprinkle each with an equal amount of chopped basil or parsley and serve with noodles.

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