Instructions: Heat oil in a large saucepan and saute onion and garlic over medium heat, stirring until garlic is just golden. Raise heat, add tomatoes, wine, 1/4 cup parsely, hot sauce, marjoram, bay leaf, and salt and pepper to taste.

Cook over medium high heat, stirring often, for 5 minutes. Add scallops, cover and continue cooking, shaking the pan frequently, for about 6 minutes or until scallops are just cooked through. Remove from heat, taste sauce and correct seasoning, if neccesary. Transfer to a heated platter, sprinkle with remaining parsley and serve immediately.

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