Saute the scallops in heated olive oil in a large skillet for 2 minutes; remove with a slotted spoon.
* Add the green onions, mushrooms, garlic, tomatoes and pepper to the skillet. Saute for 1 to 2 minutes or until tender-crisp.
* Add the wine. Cook over medium heat for 2 to 3 minutes. Stir in a mixture of the cornstarch and yogurt. Add the artichoke hearts, basil and scallops. Cook for 3 to 4 minutes or until thickened, stirring constantly.
* Spoon the pasta onto serving plates. Spoon the scallop mixture over the top; sprinkle with the cheese.
Copyright 1994 The Junior League of Atlanta, Inc. All rights reserved. Visit The Junior League of Atlanta web site (http://www.jlatlanta.org/cookbooks/) to purchase copies of True Grits . . . Tall Tales and Recipes from the New Southand other fine cookbooks, or call (404) 233-4767.
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