Swimming Scallops in Spicy Tomato & Chili Sauce

Ingredients:

2 tbsp vegetable oil
1 onion, chopped
1/4 cup tomato paste
3 tbsp black bean garlic sauce**
3 tbsp minced seeded jalapeño chilies
1 14 1/2-ounce can diced tomatoes with juice
1 cup fish stock or bottled clam juice
2 lbs swimming scallops (fresh or IQF)

**Available at Asian markets and in the Asian foods section of some supermarkets.

Directions:

Do not thaw frozen scallops before cooking.

Heat oil in heavy large pot over medium-high heat. Add onion; sauté 5 minutes. Mix in tomato paste, black bean sauce and jalapeños, then tomatoes and fish stock. Bring to boil. Add scallops.

Cover and cook until scallops open, about 6 minutes.

Ladle scallops and tomato mixture into bowls and serve.