2 tbsp. oil
1/2 c. chopped onion
1/2 c. chopped celery
2 c. peeled & chopped tomatoes
1 tsp. salt
1 bay leaf
1/2 tsp. dried basil, crumbled
1 c. water
1 c. fish stock or clam juice
2 c. bay scallops
Freshly ground black pepper

In large saucepan heat oil. Add onion and celery; cook until soft. Add tomatoes, salt, bay leaf and basil. Simmer low 30 minutes. Add water, fish stock and scallops. Simmer 5 minutes. Pepper to taste.