2 tablespoons vegetable oil
1 medium red onion, peeled and diced
1 clove garlic, minced
3½ cups vine ripe tomatoes, peeled
12 ounce can tomato puree
6 ounce can tomato paste
¼ cup dry red wine
2 tablespoons fresh parsley, chopped
1 tablespoon fresh oregano, chopped
¼ teaspoon freshly ground pepper
1½ pounds fresh scallops, cleaned and drained

In a skillet placed on stovetop set to medium heat, add oil and onions.
Sauté these for about 7-8 minutes or until onions are soft and translucent. Place the stoneware to the slow cooker heating base and add the sauteed onions, tomatoes, tomato puree, tomato paste, wine, parsley, oregano and pepper.
Cover and cook for 6 to 8 hours on Low. Increase the heat to High and add the scallops. Cook an additional 15 minutes or until just cooked through. Serve over pasta or rice.