Beliefnet
From "True Grits . . . Tall Tales and Recipes from the New South," published in cooperation with your Daily InBox newsletter.

INGREDIENTS:

  • 1 pound bay scallops
  • 1 tablespoon olive oil
  • 1/2 cup chopped green onions
  • 1 cup sliced mushrooms
  • 3 cloves of garlic, minced
  • 2 medium tomatoes, peeled, seeded, chopped
  • 1/8 teaspoon pepper
  • 1/4 cup dry white wine
  • 1 tablespoon cornstarch
  • 1/2 cup plain nonfat yogurt
  • 1 (14-ounce) can artichoke hearts
  • 3 tablespoons chopped fresh basil
  • 9 ounces fresh fettuccini, cooked
  • 1/4 cup grated Parmesan cheese
TO PREPARE:

* 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.

SERVES: 6

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