3 tbsp. olive oil
1 1/2 lb. fresh sea scallops
Salt & freshly ground pepper, to taste
1 red bell pepper
2 green bell peppers
3/4 c. sliced onions
2 tsp. finely chopped garlic
1 1/2 c. ripe plum tomatoes, cut into 1 1/2" cubes
16 black Greek olives, pitted
1 tsp. dried oregano
1/2 tsp. fennel or anise seed
1/2 c. dry white wine
1/8 tsp. dried red hot pepper flakes
6 oz. crumbled feta cheese

Preheat oven to 450 degrees. Grease 4 individual ovenproof serving dishes with 1 tablespoon of olive oil. Divide the scallops evenly among the dishes and sprinkle with salt and pepper. Core and seed the red and green peppers and cut them into thin strips.

Heat the remaining 2 tablespoons of oil in a heavy skillet. Add the onions, garlic and peppers. Cook and stir over medium heat to high heat until wilted. Add the tomatoes, olives, oregano, fennel, wine, pepper flakes, salt and pepper. Bring to a boil and simmer for 5 minutes.

Spoon the mixture evenly over the scallops. Dot with the cheese and place in the oven. Bake 15-20 minutes, or until lightly browned. Serve immediately.

Variation: Can substitute onions with scallions or use yellow pepper in place of 1 of the green ones.