1/4 c Olive oil
1 lb Bay scallops
2 Onions; sliced
1 Red pepper; seeded & in thin strips
2 Tomatoes; diced
1/2 c Pine nuts
1 tb Capers*
1 lb Angel hair or capellini
Salt & pepper to taste
1/4 c Finely chopped parsley

Saute scallops in 2 tablspoons oil until done; remove from pan.

Add 2 tablspoons oil, onions, red peppers and tomatoes; cook until crisp-tender. Stir in pine nuts and capers; remove from heat.

Cook pasta.

Return scallops to pan and reheat gently. Season. Place on top of pasta; sprinkle with parsley and serve.