1 package Louis Kemp scallops
2 tablespoons olive oil
1 medium onion -- chopped
1 small bell pepper -- chopped
10 milliliters garlic -- minced
2 16 oz. cans diced tomatoes
1 teaspoon oregano
salt and pepper to taste
1 pound angel hair pasta cooked

In a skillet, combine oil, onion, bell pepper and garlic. Saute on stove top over medium heat until vegetables are tender (do not brown). Add tomatoes, oregano, salt and pepper, and bring to a boil for 1 minute.

Reduce heat and simmer for 10 minutes. Add scallops and simmer another 3 minutes. Serve warm sauce over pasta. Top with grated Parmesan cheese (if desired).