Categories: Pasta, Fish 
      Yield: 1 servings 
  
      1 pk Louis Kemp Scallops 
      2 tb Olive oil 
      1 md Onion, chopped 
      1 sm Bell pepper, chopped 
      1 cl Garlic, minced 
      2 cn 16 oz. diced tomatoes 
      1 ts Oregano 
           Salt and pepper to taste 
      1 lb Angel hair pasta cooked 
  
  In a skillet, combine oil, onion, bell pepper and garlic.  Saute on stove 
  top over medium heat until vegetalbes are tender (do not brown).  Add 
  tomatoes, oregano, salt and pepper, and bring to a boil for 1 minute. 
  Reduce heat and simmer for 10 minutes.  Add scallops and simmer another 3 
  minutes.  Serve warm sauce over pasta.  Top with grated Parmesan cheese 
  (if desired).