1 lg. onion, diced
1 green pepper, diced
1 clove garlic, finely chopped
1/4 c. olive oil
1 (16 oz.) can Italian tomatoes, drained, cut into bite-size pieces
Black pepper to taste
1 tbsp. butter or margarine
1 lb. bay scallops
1/2 c. dry white wine
1 tbsp. lemon juice
Italian bread crumbs

Saute onion, green pepper and garlic in olive oil until onion is soft and translucent. Add tomatoes and black pepper; simmer for 12 to 15 minutes. Pour into lightly greased baking dish and set aside. Saute scallops in butter or margarine, stirring often. Add wine and lemon juice; simmer for 5 to 8 minutes. Combine scallops and reserved ingredients in the baking dish, mixing well. Sprinkle Italian bread crumbs (enough to cover) on top. Bake at 375 degrees until bubbly. Serve over hot brown or white rice. Good with a crisp green salad, warm Italian bread, and white wine. Makes 4 servings.