1 lb. scallops
1/2 c. onions, chopped
1/2 c. green peppers
1 clove garlic, minced
2 tbsp. cooking oil
1 (16 oz.) can tomato, cut up
1 (8 oz.) can tomato sauce
1 tsp. sugar
1/2 tsp. salt
1/8 tsp. pepper
1/4 tsp. thyme
1/4 tsp. basil
2 bay leaves
2 tbsp. cornstarch

Cut scallops into 3/4 inch pieces. Cook onion, green pepper and garlic in oil until tender. Add tomato, tomato sauce, sugar and seasonings. Cover and simmer 15 minutes. Add scallops, simmer 5 minutes. Remove bay leaves. Blend cornstarch and 1/4 cup water. Add to scallops. Cook and stir until thickened. Serve over rice or thin spaghetti.