2 ribs celery, sliced
2 onions, cut into wedges
2 green peppers and cut into 1 inch chunks
2 cloves garlic, sliced
1 tbsp. vegetable oil
2 (14 1/2 oz. each) cans stewed tomatoes
1/2 tsp. paprika
1/8 tsp. ground red pepper
1 1/2 lb. sea scallops

In large skillet over medium heat. Saute celery, onions, green pepper and garlic in oil 5 minutes. Add tomatoes, paprika, and red pepper. Bring to a boil. Reduce heat and simmer, stirring to break up tomatoes, 10 minutes until sauce has thickened slightly. Add scallops, coating with sauce. Simmer 5 minutes until scallops are opaque. Spoon on serving platter. Makes 6 servings.