Instructions: Heat a large, nonstick skillet over medium-high heat. Saute the yellow and green onions, garlic, bell pepper, scallops, and mushrooms until the bell pepper is crisp-tender; stir frequently. Stir in the tomato sauce, wine, oregano, thyme, and marjoram. Reduce the heat to low. Simmer the dish for 10 minutes; stir occasionally. Salt and pepper the dish according to individual taste. Remove the thyme. Place the warm, cooked pasta on oven-warmed plates. Pour the scallop sauce over the pasta.

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