Scallop Creole(Low Cholesterol) - cooking recipe

Ingredients

cooked rice
1 lb. scallops
1/2 c. onion, chopped
1/2 c. green pepper, chopped
1 clove garlic, minced
2 Tbsp. oil
16 oz. can whole tomatoes
8 oz. can tomato sauce
1 tsp. sugar
1/2 tsp. salt
1/4 tsp. thyme, crushed
1/4 tsp. basil, crushed
1/8 tsp. pepper
2 bay leaves
2 Tbsp. cornstarch
1/4 c. water

Preparation

Thaw scallops, if frozen; cut into 3/4-inch pieces.
Cook onion, green pepper and garlic in oil until tender.
Add tomatoes (cut up), tomato sauce, sugar and all seasonings.
Cover and simmer 15 minutes more.
Remove bay leaves.