1 c. chopped onion
1 clove crushed garlic
2 tbsp. olive oil
3 1/2 c. crushed tomatoes
1/2 c. sm. green olives
1/4 c. diced green chilies
2 tbsp. rinsed capers
1/2 tsp. salt
1 1/2 lbs. lg. scallops
1 1/2 lbs. lg. shrimp
5 c. hot cooked rice

Saute onion and garlic in oil until tender. Stir in tomatoes, olives, chilies, capers and salt. Heat to boiling, reduce heat and cook uncovered, stirring occasionally, 15 minutes. Add scallops and shrimp, continue cooking 10 to 12 minutes. Serve over rice. 8 servings.