1In a Dutch oven, cook onion, celery and sweet peppers in olive oil over high heat about 5 minutes until tender, stirring constantly. Stir in garlic, basil, oregano, marjoram and crushed red pepper or ground red pepper.
2Reduce heat, cover, and cook for 2 minutes. Add undrained tomatoes, clam juice, and wine. Simmer, covered, for 15 minutes.
3Cut up any large scallops. Add scallops and shrimp to Dutch oven, cover, and cook about 3 minutes or until scallops and shrimp are opaque. Stir in the lemon juice.
4To serve, ladle into bowls. If desired, garnish with lemon slices and fresh oregano.