1 large onion, diced
1 green pepper, diced
1 clove garlic, finely chopped
1/4 cup olive oil
1 (15 oz.) can Italian tomatoes, drained, cut into bite-size pieces
black pepper to taste
1 tbsp. butter
1 lb. bay scallops
1/2 cup dry white wine
1 tbsp. lemon juice
Italian bread crumbs

Sauté onion, green pepper and garlic in olive oil until onion is soft and translucent. Add tomatoes and black pepper; simmer for 12 to 15 minutes. Pour into lightly greased baking dish and set aside.

Saute scallops in butter, stirring often. Add wine and lemon juice; simmer for 5 to 8 minutes. Combine scallops and reserved ingredients in the baking dish, mixing well. Sprinkle Italian bread crumbs (enough to cover) on top.

Bake at 375°F until bubbly. Serve over hot brown or white rice. Good with a crisp green salad, warm Italian bread, and white wine.

Makes 4 servings.