Scallops Espanol Recipe

• 1 pound sea scallops
• 2 (10-12 ounce) cans Mexican stewed tomatoes
• 1/2 green pepper, minced
• 1/2 med. onion, minced
• 1 clove garlic, chopped
• 1/4 c. dry red wine
• 2 T extra virgin olive oil
• 1 teaspoon Italian seasoning
• Freshly grnd pepper to taste

Directions