Scallop Creole

• 1 lb fresh or frozen scallops
• 1/2 cup chopped onion
• 1/2 cup chopped green pepper
• 1 clove garlic, minced
• 2 Tbsp cooking oil
• 1 can (16-oz) tomatoes, cut up
• 1 can (8-oz) tomato sauce
• 1 tsp sugar
• 1/2 tsp salt
• 1/4 tsp dried thyme, crushed
• 1/4 tsp dried basil, crushed
• 1/8 tsp pepper
• 2 bay leaves
• 2 Tbsp cornstarch

Thaw frozen scallops; cut into 3/4-inch pieces. Cook onion, green pepper and garlic in oil till tender. Add tomatoes, tomato sauce, sugar and seasonings. Cover and simmer 15 minutes. Add scallops; simmer 5 minutes more. Remove bay leaves. Blend cornstarch and 1/4 cup water; add to scallops. Cook and stir till thickened.

Yield: 4 servings