Instructions: Coat Dutch oven with cooking spray; place over med-high heat until hot.

Add chopped onion, sweet red pepper, and minced garlic; saute until tender. Add tomato, tomato sauce, and Burgundy, stirring well to combine.

Add oregano and next 3 ingredients; stir well. Bring vegetable mixture to a boil over medium heat; cover, reduce heat, and simmer 20 minutes. Add scallops, shrimp, and clams to vegetable mixture; bring to a boil. Reduce heat, and simmer 7-8 minutes or until scallops and shrimp are done. Ladle into individual bowls.

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