6 tbsp. butter
6 scallions
2 cloves garlic, minced
3 tbsp. oregano
3/4 c. tomato puree
1 tsp. lemon juice
1 1/2 lb. bay scallups
Dry bread crumbs

Melt butter in 10 inch skillet. Slice scallions at a diagonal in 1/2 pieces. Add scallions, minced garlic and oregano to skillet and saute' lightly. Add tomato puree and lemon juice and cook until bubbly. Remove from heat. Drain and dry scallops add to skillet and mix until covered with sauce. Divide scullops and sauce between 4 ramekins. Sprinkle bread crumbs. Bake at 400 degrees for 12 minutes. Serve with brown rice and white wine.