RECIPE: Scallops with fresh tomatoes

With the garden tomatoes ripe and the the sea scallops "in season" - a match made in heaven. This fresh sauce is terrific to serve over pasta or white rice.

2 lbs. fresh Sea Scallops (for those of you who live on the North Shore of Boston, check out Rowands Fish Market in Beverly)

1 can tomato paste (6oz.)

1 can tomato puree (12oz.)

1/3 cup of dry red wine

1 medium white onion, diced

1 clove garden, minced

3.5 cups of fresh tomatoes (peeled)

2 tbsp. chopped fresh parsley

1 tbsp. chopped oregano

1/4 tsp. black pepper

• Heat oil in a skillet over medium heat
• Saute onion and garlic, cook until onion is translucent
• Add tomatoes (peeled, paste, and pureed), wine, parsley, oregano, and pepper
• Cook on LOW for 6 hours
• Turn slow cooker up to HIGH, add scallops
• Cook for an additional 15-25 minutes (until scallops are cooked through)
• Serve over pasta or white rice
• ENJOY!