Angel Hair Pasta with Tomato-Scallop Sauce

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).