1 lb. scallops
3 anchovies
1/4 c. parsley, chopped
1 tsp. oregano
1 lg. can of tomatoes
1/2 c. oil
3 cloves of garlic
1/4 c. onion, minced
1/2 tsp. thyme

Dredge scallops in flour. Heat oil in large skillet. Add anchovies and saute until dissolved, then add garlic and onion sauteing until lightly colored. Then crush tomatoes and add to scallops. Simmer for 20 minutes. Serve over rice.