Skillet-Seared Scallops Fra Diavolo (Hungry Girl)

12 ounces raw large scallops
1/8 teaspoon salt, or more to taste
1/8 teaspoon black pepper, or more to taste
1 onion, chopped
1/2 chopped red bell pepper
2 teaspoons chopped garlic
1 cup canned fire-roasted diced tomatoes, drained
3/4 cup canned crushed tomatoes
1 teaspoon dried oregano
1/4 teaspoon crushed red pepper, or more to taste
1/4 teaspoon Frank's RedHot Original Cayenne Pepper Sauce, or more to taste

Bring an extra-large skillet sprayed well with nonstick spray to medium-high heat on the stove. Season scallops with salt and black pepper, and place them in the skillet. Cook until evenly seared, 1 to 2 minutes per side.

Reduce heat to medium. Add onion, bell pepper, and garlic. Gently stirring occasionally, cook until veggies have softened, about 4 minutes.

Add all other ingredients to the skillet and carefully mix. Gently stirring occasionally, cook until tomatoes are hot and scallops are cooked through, 3 to 4 minutes.

Serve and, if you like, season to taste with additional salt, black pepper, crushed red pepper, and hot sauce.

Serving Size: 1/2 recipe, about 2 1/4 cups

Number of Servings: 2

Recipe submitted by SparkPeople user JCRIBLEZ.