1 onion, finely chopped
1 clove garlic, minced
3 tbsp. olive oil
1/2 c. dry white wine
2 tbsp. parsley, finely chopped
1/4 tsp. dried oregano
1/4 tsp. dried basil
1 1/2 to 2 lbs. sea scallops
1/2 lb. Feta cheese, crumbled
1 (28 oz.) plum tomatoes, canned
Red pepper added to taste
1 lb. cooked pasta

Saute onion, garlic in oil until soft. Add the wine, cook for 1 minute. Stir in tomatoes with juice, 1 tablespoon parsley, basil, oregano and heat. Stir for 5 minutes. Add scallops and cook for 4 to 5 minutes. Stir in Feta cheese. Top with 1 tablespoon parsley. Serve on top of or mixed in with pasta. Serves 4.