1 lb. scallops
1 onion, diced
1 green pepper, diced
1 clove garlic, minced
1 can (16 oz.) tomatoes
1 bay leaf
1 tbsp. chopped parsley
1/8 tsp. pepper
8 oz. spaghetti
1 qt. boiling water

Rinse scallops in cold water and remove any clinging bits of shell. Place in a non-stick skillet with onion, green pepper, garlic, tomatoes, bay leaf, parsley and pepper. Cook over low heat for 5 minutes or until scallops are cooked through.

Meanwhile, cook spaghetti in boiling water 9 to 12 minutes, until tender; drain. Add spaghetti to the skillet, mix through, and serve at once. Makes 4 servings.