1 lb. sea scallops
2 (10-12 oz.) cans Mexican stewed tomatoes
1/2 green pepper, chopped
1/2 med. onion, chopped
1 clove garlic, minced
1/4 c. dry red wine
2 tbsp. olive oil
1 tsp. Italian seasoning
Freshly ground pepper to taste

Saute green pepper, onions and garlic in olive oil until softened. Add tomatoes, Italian seasoning and wine; bring to boil over medium heat. Add scallops, stir and cook for 1 minute, cover pan and remove from heat. Let stand for 8-10 minutes to finish cooking scallops. Add freshly ground pepper to taste. Serve with Spanish type yellow rice.