500

g

scallops

½

cup

onion; chopped

½

cup

green capsicum; chopped

1

clove

garlic; minced

2

Tbs

olive oil

450

g

fresh tomatoes

1

cup

tomato pasta sauce

1

tsp

sugar

2

tsp

salt

¼

tsp

dried thyme

¼

tsp

dried basil

8

drops

Tabasco sauce

2

bay leaves

2

Tbs

cornflour

2

tsp

Worcestershire sauce

1

Thaw scallops if frozen, cut into 3cm pieces. Cook onion, green capsicum, and garlic in oil until tender. Add tomatoes, cut up, tomato sauce, sugar and seasonings.

2

Cover and simmer 15 minutes more. Remove bay leaves. Blend cornflour with ¼ cup water, add to scallops. Cook and stir until thickened. Serve over rice.