A dish made with spicy tomato sauce is sometimes called alla Diavola, meaning as done by the devil (referring to the heat of the red pepper flakes and garlic. The amount of garlic and red pepper flakes that I use should only make your mouth tingle in a pleasant way. You can use chicken breasts (halve lengthwise and cook 4 minutes on each side) or any other fish (6 minutes on one side for fillets) to make this, but I chose scallops because they are very low in mercury and they cook quickly.

- Jessica Siegel, Registered Dietitian

INGREDIENTS:
2 tablespoons Napa Valley organic olive oil
1 small organic onion, minced
9 cloves Melissa’s organic garlic, minced
1 1/2 teaspoons red pepper flakes
1/4 cup Health Valleyvegetable broth
2 14.5-ounce cans Muir Glen Organic no salt added diced tomatoes
2 tablespoons Valbon tomato paste
10 Gaea pitted kalamata olives, rinsed and chopped
2 tablespoons fresh oregano, chopped
2 tablespoons fresh basil, chopped
1/2 cup red zinfandel or other dry red wine
12 jumbo scallops

DIRECTIONS:
– Heat olive oil over medium heat in a large straight-sided skillet with a lid. Add onion and cook for 3 minutes. Add garlic and red pepper flakes and cook two more minutes. Add vegetable broth, tomatoes, tomato paste, olives, oregano, basil and wine. Stir and scrape up any bits that are stuck to the bottom of the pan. Cook, stirring occasionally for 20 minutes.
– Move tomato sauce to the side of the pan and place scallops in the bottom; cover tops of scallops with sauce. Cover and cook about 5 minutes, turning once.
– Transfer to a serving dish and serve immediately.

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