1 c. tomato puree
2 tbsp. dehydrated onion flakes
1 tbsp. wine vinegar
1 tsp. salt
1 tsp. Italian seasoning
1 garlic clove, minced
4 peppercorns
1 medium green pepper, cut in strips
1/2 c. sliced fresh mushrooms
1/4 c. lemon juice
1 lb. scallops

Combine tomato puree, onion flakes, vinegar, salt, Italian seasoning, garlic, and peppercorns in saucepan. Cook over moderate heat 5 minutes. Remove from heat. Add green pepper and mushrooms. Pour lemon juice over scallops in baking dish. Bake at 350 degrees (moderate oven) for 5 minutes. Remove from oven and drain off lemon juice. Add sauce. Bake 4 minutes longer or until hot. Divide evenly. Makes 2 dinner servings.